Creamy Mashed Potatoes
Creamy mashed potatoes is so soft, creamy, and delicious. This recipe will make a perfect side dish for any holiday, steak, sausage and gravy, grilled veggies, and so many other combinations. You might need to make a double batch of these creamy mashed potatoes because it will disappear very quickly.
Equipment
- Large pot
- Potato masher
- Large wooden spoon
- Measuring Spoons
- Measuring cups
- Large sharp knife
- Chopping board
- Potato peeler
- Colander
Ingredients
- 6 large russet potatoes or 2 pounds
- 1 tsp salt or to taste
- ½ tsp pepper
- 1 stick of butter at room temp plus extra for garnish (you could also use vegan butter)
- 1 cup of hot milk lactose-free or dairy-free
- ¼ cup of sour cream if you can find dairy-free sour cream that would be wonderful!
- 1 tablespoon fresh minced garlic
- 1 tablespoon freshly chopped chives optional but it will add a lot of flavor
- Water
Instructions
- Peel and wash the potatoes. Chop the potatoes into 2 inch cubes.
- Place the potatoes into a large stockpot. Cover with cold water about 1 to 2 inches over. Bring to a boil on high heat. Cook for 15 to 20 minutes or until the potatoes are fork-tender. You’ll want to keep an eye on the potatoes at the end so that the potatoes don’t get too soft.
- Drain the potatoes into a large colander. Once drained, immediately place back into the hot pot. Add in the butter, hot milk, salt, pepper, and garlic.
- With a potato masher, mash the potatoes until they reach your desired consistency. I like a few small chunks in my mashed potatoes. Add in the sour cream and chives (if using any) leaving some chives for garnish. Using a large wooden spoon, mix the mashed potatoes with the sour cream and chives until everything is well combined. Do not over mix otherwise, you’ll end up with gluey potatoes.
- Use your favorite dish to serve the mashed potatoes. Top with some butter and chives for garnish.
Notes
You could use this mashed potatoes recipe for any dish that requires mashed potatoes such as shepherd’s pie.