Ingredients
Method
- Take your potatoes and peel them. This is optional, if you like the peels on.
- Cut the potatoes into small cubes and place in a stockpot of boiling water. Keep cooking them on the high setting. When they are fork tender, remove them from the stove and drain them.
- Once drained, add them back to the same pot or in a mixing bowl.
- Sprinkle a generous helping of salt and pepper. I feel like salt and pepper is a “taste preference” thing, so add how much you like.
- Add the milk. Start with 1/2 cup. Add more if the potatoes are soaking it up. You want your mashed potatoes creamy, not dry. Using your handheld mixer, blend all that together.
- Next, add the sour cream. I usually just add 1/4-1/2 cup but play around with it and taste to see what you like. Use the handheld mixer or you can use a wooden spoon to fold it in.
- At this point, you can add 2 tbsp of butter (optional)
- Once the potatoes are blended and fluffy, top them with a few pats of butter and some fresh chopped chives or parsley.
Notes
*You can use any potato but honestly, Yukon Gold make the most creamiest mashed potatoes.
*Feel free to use the stand-up mixer in place of the handheld. It will not make a difference.
*Add 1-2 cloves of garlic for extra goodness!