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A white bowl with creamy mashed potatoes with a spoon in it.
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Homemade Mashed Potatoes

This Homemade Mashed Potato Recipe is easy to make with basic ingredients like butter and sour cream with optional additions such as garlic and Parmesan cheese!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 395kcal
Author: Stephanie

Ingredients

Note: See recipe notes section for optional ingredient additions

  • 3.5 lbs. Yukon Gold potatoes* about 4 large potatoes, each about .85 lbs.
  • 3.5 teaspoons salt plus more to taste at the end
  • 6 Tablespoons salted butter at room temperature
  • 1/2 cup sour cream
  • 1 cup half & half
  • ½ teaspoon black pepper

Instructions

  • Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn't be cold when added to the potatoes.
  • Peel each potato and give them a quick rinse to remove any dirt/residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they're all submerged.
  • Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3.5 teaspoons salt.
  • Cook for 25 minutes or until the potatoes are very fork tender, don't undercook or they'll be lumpy when mashed. Turn heat off.
  • Drain all of the water. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape.
  • Add the butter to the potatoes and allow it to gradually melt.
  • Drizzle ¾ of the half & half/sour cream over the potatoes and add the pepper. Mash with a potato masher (not an elective mixer), until soft and creamy. Don’t over mash or the consistency will become gluey. Add remaining dairy only if a slightly creamier texture is desired.
  • Taste and add more salt/pepper if needed. Transfer to a serving dish and serve!

Notes

*Russet potatoes or a combination of both can also be used.

Optional Ingredient Additions

  • Bacon, Cheddar Cheese, Green Onions- Try my Loaded Mashed Potatoes!
  • Or add my 10 minute Brown Gravy!
  • ¼ cup shredded Parmesan cheese, add with the sour cream/half & half.
  • 4-5 cloves fresh garlic, minced. Heat with a little olive oil in a small saucepan for 1 minute.
  • ¾  teaspoon chicken better than bouillon, stir in at the end, use unsalted butter if you plan on adding this.
**Cream cheese may also be used instead of sour cream. 1/2 cup = 4 oz.

This recipe makes approximately 6.5 cups of mashed potatoes which is plenty for 6 people. My baked potato soup is a great way to make use of any leftover mashed potatoes!

Nutrition

Calories: 395kcal | Carbohydrates: 49g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 1493mg | Potassium: 1197mg | Fiber: 6g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 53mg | Calcium: 99mg | Iron: 2mg