Making homemade mashed potatoes is SO easy, it would make no sense for you to reach for instant ones. But what actually separates AMAZING mashed potatoes from subpar ones?
GO FOR A MIX OF POTATOES
Russet potatoes (the classic brown-skinned ones used for baked potatoes) are the classic go-to for mashed potatoes, but you don't have to stick to only those. We like using a mix of russet and Yukon gold, which have a super-creamy texture.
This is the age-old debate: Should you peel your potatoes for mashed potatoes?! The Delish kitchen falls into the camp of people who happen to love the texture that the skin adds, so we don't peel our potatoes, but it's entirely up to you.
USE ALL THE BUTTER
Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds. Mashed potatoes can easily be made vegan as well by substituting all of the dairy items for vegan ones...without taking away from the flavor!
USE FULL-FAT EVERYTHING
Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.
DON'T BE AFRAID OF GOING HEAVY ON SEASONING
Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt—go heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.
ADD ALL THE MIX-INS
We're obsessed with loaded mashed potatoes—who isn't?!—so we totally encourage you to stir in shredded cheddar or Parmesan, cooked bacon bits, chives, the works, after you add the melted butter-milk mixture. Truly any fresh herb or cheese will only help mashed potatoes taste amazing.
INGREDIENTS 3 lb. potatoes (about 4 large, a combo of russets and Yukon Golds) Kosher salt 1 stick butter, plus 2 tablespoons for garnish 1/2 c. milk 1/2 c. sour cream Freshly ground black pepper
DIRECTIONS In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to the pot.
Use a potato masher to mash potatoes until smooth.
Meanwhile, in a small saucepan, melt butter and milk until warm.
Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
Season mashed potatoes generously with salt and pepper.
Transfer potatoes to a serving bowl and top with the remaining two tablespoons butter. Season with more pepper before serving.