Description
This creamy mashed potatoes recipe offers a rich and fluffy side dish perfect for any meal. Made with russet potatoes, unsalted butter, sour cream, heavy cream, and milk, these mashed potatoes deliver a smooth, lump-free texture with a comforting buttery flavor.
Ingredients
Scale
Potatoes and Seasoning
- 5 lbs russet potatoes, cut into large cubes
- 1 bay leaf
- Salt and pepper to taste
Dairy
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup milk
Instructions
- Prepare Potatoes: Peel and cut potatoes into large chunks. Place them in a large pot with the bay leaf and cover with cold water. Sprinkle with salt and bring to a boil.
- Cook Potatoes: Boil the potatoes for 20 minutes or until fork tender. Drain and return the potatoes to the pot, discarding the bay leaf.
- Mash Potatoes: Add the softened butter to the hot potatoes and mash until smooth and lump free.
- Add Creamy Ingredients: Mix in the sour cream and heavy cream, continuing to mash until the potatoes are fluffy.
- Adjust Consistency and Season: Stir in the milk gradually, adding more if needed to reach desired creaminess. Season with salt and pepper to taste.
- Serve: Serve immediately while warm for the best texture and flavor.
Notes
- Use room temperature butter for easier mashing and better incorporation.
- Russet potatoes are ideal for fluffy mashed potatoes due to their starchy texture.
- Adjust milk quantity based on desired creaminess and consistency.
- For extra richness, substitute some milk with additional heavy cream or sour cream.
- Don't forget to discard the bay leaf before mashing to avoid any bitter flavor.
- Serve immediately to maintain the fluffy texture; if holding, keep warm covered to avoid drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 351 kcal
- Sugar: 2 g
- Sodium: 30 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 52 mg
