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Homemade Mashed Potatoes

There are few things better than perfect, creamy, homemade mashed potatoes.

There are a ton of different ways to make mashed potatoes. From the type of potato you use, if and how you slice them, how long you boil them, and even how you mash them!

Are you ready to learn the secret to making the best mashed potatoes?! Let’s do it!

How to Make the Best Homemade Mashed Potatoes

USE A STARCHY POTATO:

• Yukon Golds or Russets are perfect for mashing. You can also use a combination of both!
• Using waxy potatoes such as red or new potatoes can cause your mashed potatoes to have a gluey consistency as opposed to being nice and creamy.

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CUT THE POTATOES INTO 3/4-INCH SLICES:

• This allows them to cook evenly. Some say to boil whole potatoes to prevent them from absorbing too much water, but they cook unevenly this way.
• You can choose to leave the skins on or off, or you can leave some of them on. Just be sure to scrub them thoroughly if leaving the skins on.

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USE COLD WATER, SLOWLY BRING TO A GENTLE BOIL:

• This ensures that the potatoes cook evenly. Otherwise the middle will be hard and the outside will be soft.

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SALT THE WATER ONCE IT’S REACHED A BOIL:

• This is the best way to evenly season the potatoes all the way through, you can always add more salt at the end. You’ll use about 1 teaspoon of salt per pound of potatoes.

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LET THE STEAM RISE AFTER DRAINING:

• Once you’ve drained the potatoes, return them to the warm pot and let them steam for 5 minutes, this will allow excess moisture that the potatoes absorbed to steam off.

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DON’T ADD COLD INGREDIENTS TO WARM POTATOES:

• Make sure the half and half, sour cream, and butter are all room temperature. This ensures the potatoes are able to fully absorb them which makes them extra creamy.

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ADD BUTTER BEFORE THE HALF AND HALF/SOUR CREAM:

The butter helps to coat the starch and gives you a silkier consistency.

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DON’T OVER-MASH:

• Potatoes release starch every time they’re handled/mashed. Too much starch leads to a gluey, gummy consistency.
• A dual-action potato masher works well for this. Avoid any type of electric mixer as they will go from creamy to gluey very quickly.

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

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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 mashed potatoes and sprinkle with 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!