Ingredients
The following ingredients have 4 Servings
- 5 pounds russet potatoes (peeled and cubed, 1 inch pieces)
- 1 stick salted butter (softened)
- 2 cups warm milk
- 1 cup sour cream (room temperature)
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Lawry's Garlic Salt
Instruction
- Place cubed potatoes into a large dutch oven filled with water. Make sure water is covering all potatoes. Turn heat to high and when water starts boiling, set timer for 8 minutes. Check to see if potatoes are fork tender, meaning fork is easily pierced into potatoes. When fork tender, drain potatoes.
- Place butter into a stand mixer bowl. Transfer potatoes into mixer and carefully start mixing on lowest speed to prevent potatoes flying out of bowl (I've learned from experience, lol!) Once potatoes start to mash slightl, slowly add warm milk, sour cream, salt, pepper and garlic salt. Mix until well combined, without over mixing. I like to leave a few chunky pieces. Over mixing your potatoes will ruin the texture, so be sure to just mix until desired consistency. At this step, your classic mashed potatoes are done! I like to transfer them to a large dutch oven and keep on low until serving. I usually end up adding 1/2 cup more milk to my potatoes if I'm not serving right away, just helps thin out if too thick. Use your judgement.
- Classic mashed potatoes are fantastic, but you can add so many great ingredients for more variations. To this recipe I've also added 4 ounces of cream cheese for an even creamier mashed potato. Shredded cheeses are fantastic added in as well. Really anything you like is great. I've done Asiago, Parmesan, cheddar, mozzarella. Play around with it, see what you enjoy. You can add bacon pieces, green onion, green chilies....you get where I'm going? Once you've mastered the classic mashed potatoes, you can try lots of fun variations. Hope you enjoy!!
