Easy mashed potatoes with butter and sour cream
These easy mashed potatoes use russets and a modest amount of butter, with sour cream providing the rest of the richness. If you searched “mashed potatoes recipe easy”, the useful decisions are cutting evenly, draining well and adding the milk gradually. The quantities follow Land O’Lakes.
Do not leave the potatoes sitting in their cooking water after they are tender. A hand masher gives control over the texture without requiring a blender. Check dairy labels if cooking for guests with allergies.
Ingredients
Step 1
Put the potatoes in a large saucepan with enough water to cover. Add the measured cooking salt. Bring to a boil, then reduce to a steady simmer.
Step 2
Cook for about 15–18 minutes, checking a larger piece with a fork. It should yield easily all the way through; keep cooking if the centre is firm.
Step 3
Drain thoroughly. Put the hot potatoes in a bowl and add butter, sour cream and 1/4 cup milk.
Step 4
Mash with a potato masher. Add more of the measured milk a little at a time if needed, stopping when the mash is soft enough to serve. Taste before adding further salt and pepper.
Step 5
Serve immediately, with a light dusting of paprika if desired. Divide into about twelve side-dish portions.
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