Extra Creamy Mashed Potatoes
This Extra Creamy Mashed Potato recipe is a delicious side dish that is perfect for the holidays or a weekend family dinner!
Ingredients
- 4 pounds russet potatoes
- 2 1/2 teaspoons kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup heavy cream more as-needed (regular or dairy-free)
- 1/2 cup butter room temperature and cut into slices
- 1/2 cup + 2 tablespoons sour cream
- 1 1/2 teaspoon garlic powder
Tools:
Instructions
- Prep Potatoes: wash the outside of the potatoes with cold water and pat dry with paper towel. Use a vegetable peeler to peel off the potato skin and then cut potatoes into large chunks.
- Boil: bring a large pot of water to a boil, add chunks of potatoes, and let them boil for 10-15 minutes or until easily pierced with a fork. Time will vary depending on their size.
- Potato Ricer: drain the cooked potatoes and run them through a potato ricer.
- Combine: transfer potatoes to a large bowl and add the cream, butter, sour cream, garlic powder, salt and pepper. Mix to fully combine. Taste and add any additional salt, butter, etc - as desired. Add additional splashes of cream to reach desired consistency.
- Serve immediately & enjoy!
Notes
- Potatoes: love a classic russet potatoes for a mashed potato recipe, but feel free to sub with Yukon Gold Potatoes!
- Cream/Dairy-Free: option to use regular heavy cream or a dairy free version. We love Silk's Heavy Whipping Cream Alternative!
- Storage: keep leftover potatoes in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 224kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 557mg | Potassium: 654mg | Fiber: 2g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
