Ultra Creamy Mashed Potatoes
Creamy, buttery mashed potatoes. it's smooth, flavorful, and can be served fresh, or made ahead and baked up later without losing its silky texture.
Servings
Ingredients
- 3 pounds russet potatoes peeled and cut into 1-2 inch chunks
- 3 pounds Yukon gold potatoes peeled and cut into 1-2 inch chunks
- 12 tablespoons butter (1 ½ sticks) cut into pieces
- 1 ¼ cups whole milk
- 1 ¼ cup sour cream I recommend full fat
- 3 ounces freshly shredded Parmesan about 1 cup
- 1 tablespoon kosher salt plus more to taste
- 1 teaspoon pepper black or white
- ½ teaspoon garlic powder
Toppings - add according to your preference
- melted butter for drizzling on top I do about 3 tablespoons
- additional parmesan for sprinkling
- chopped chives
Instructions
- Before you begin, place measured butter, milk, sour cream, and parmesan on the counter so they can come to room temperature. Slice butter into small pieces and set aside.
- Cook your Potatoes: (See alternate cooking method in Notes). Fill a large stock pot with cold water and place near your work space. As you peel and cut potatoes, place the cut potatoes directly in the cold water. After all potatoes have been cut and are in the pot, stir them around and then drain the cloudy water and replace with fresh so it covers the potatoes by 1-2 inches.
- Add a heaping tablespoon of kosher salt to your fresh cooking water with the potatoes and bring to a gentle boil, stirring occasionally.
- Simmer for 15-20 minutes, or until very tender.
- When the potatoes are almost done, heat your milk in the microwave until it's warm.
- Drain potatoes in a strainer and let sit for 2-3 minutes, shaking occasionally to get them very dry. Return to warm pan on very low heat and stir for a couple minutes to make sure all water is evaporated.
- Rice potatoes while hot into a large bowl, or back into your pot if it's large enough.
- Immediately add the 12 tablespoons butter, and gently stir until melted and evenly distributed. Fold in the warmed milk, sour cream, then the parmesan cheese, salt and pepper, and garlic powder. Taste and adjust seasoning. At this point you can add more warmed milk or sour cream if you want them looser, and more cheese and garlic if you want more flavor. Season with additional salt and pepper as needed.
- Serve potatoes immediately or follow one of the make-ahead options below.
Notes
Bake Your Potatoes instead of Boiling: I will often skip the boiling step and opt to put the potatoes in the oven instead. It ensures no extra water is absorbed and produces an extra fluffy mash. Preheat oven to 400°F. Place potatoes directly on an oven rack or on a baking sheet. Bake for about 50-70 minutes. Russets will take a bit longer than the Yukon golds. Remove when they are very soft when squeezed with an oven mitt. Let potatoes cook just enough to handle safely. Cut in half and scoop out the warm insides and proceed with recipe. (I like to take the discarded skins, sprinkle with cheese and pop them back in the hot oven. top with sour cream and chives!)
To Make Ahead: Butter a deep 9x13 baking dish. Spread potato mixture in the pan. Drizzle melted butter on top (or just place a few cold pats on top). Cool until just barely warm. Cover tightly with foil and refrigerate up to 24 hours. Next day: Remove from fridge 20-30 minutes before baking. Preheat oven to 350°F. Bake covered for 45-60 minutes until hot throughout. If you like to have a browned top, remove foil and bake uncovered for the last 10-15 minutes.
To Freeze: Butter a deep 9x13 baking dish. Spread potato mixture in the pan. Cool completely. Press plastic wrap directly onto the surface of the potatoes. Cover tightly with foil and freeze up to 6 weeks. To Bake: for best results, thaw in the fridge for 24 hours. Preheat oven to 350°F. Remove plastic layer but keep covered in foil. Bake covered for 45-60 minutes until hot throughout. If you like to have a browned top, remove foil and bake uncovered for the last 10-15 minutes.
To bake from frozen: Remove plastic and then re-cover tightly with foil. Bake at 350°F for 60-90 minutes. Baking time can vary depending on oven and your pan. You can help speed it along but stirring a couple times during baking and re-covering.
Nutrition
Serving: 1cup, Calories: 369kcal, Carbohydrates: 43g, Protein: 9g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 815mg, Potassium: 1032mg, Fiber: 4g, Sugar: 4g, Vitamin A: 600IU, Vitamin C: 29mg, Calcium: 172mg, Iron: 2mg
Calories: 369kcal
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