Hands-On Time
20 Mins
Total Time
40 Mins
Yield
8 servings

File this one under your new favorite recipe for easy mashed potatos. Yes, other homemade mashed potatoes have claimed to be creamy, they’ve asserted their classic qualities, and they’ve even pretended to be the best mashed potatoes ever. But, it’s time to meet the real deal and here’s why. First off, you’ll be using Yukon Gold potatoes, not the traditional Russet variety, because Yukon Golds aren’t as starchy, which avoids the classic gummy potato disaster.  Then, cooking the potatoes together with half-and-half means that the potatoes absorb the liquid while cooking—resulting in a tender, creamy potato before you even get to mashing. Then, using a potato ricer makes all the difference in transforming the dense spuds into fluffy grains. Fold in butter, salt, and sour cream and the result is a revelation. The result: easy mashed potatoes that are incredibly delicious, too.

How to Make It

Step 1

Place potatoes, half-and-half, and 2 teaspoons salt in a large saucepan. Bring to a boil over medium-high. Reduce heat to low, partially cover, and cook, stirring often, until potatoes are tender when pierced with a fork, 20 to 22 minutes. Remove from heat and transfer mixture to a large heatproof bowl.

Step 2

Working in batches and using a slotted spoon, transfer potatoes to a potato ricer and rice over the saucepan. Reserve cooking liquid in bowl (you should have about 1½ to 2 cups). Stir butter and remaining 3 teaspoons salt into mashed potatoes. Fold in sour cream and enough cooking liquid to reach desired consistency. Reserve any leftover cooking liquid for reheating.

Step 3

Note: Reheat mashed potatoes in a saucepan over medium, stirring often, adding about ¼ cup cooking liquid to thin if needed.

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