homemade mashed potatoes

Ingredients

  • 3.5 lbs. Yukon Gold potatoes*, about 4 large potatoes, each about .85 lbs.
  • 3.5 teaspoons salt, plus more to taste at the end
  • 6 Tablespoons salted butter, at room temperature
  • 1/2 cup sour cream
  • 1 cup half & half
  • ½ teaspoon black pepper

Instructions

  • Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn’t be cold when added to the potatoes.
  • Peel each potato and give them a quick rinse to remove any dirt/residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they’re all submerged.
  • Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3.5 teaspoons salt.
  • Cook for 25 minutes or until the potatoes are very fork tender, don’t undercook or they’ll be lumpy when mashed. Turn heat off.
  • Drain all of the water. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape.
  • Add the butter to the potatoes and allow it to gradually melt.
  • Drizzle ¾ of the half & half/sour cream over the mashed potatoes. Mash with a potato masher  (not an elective mixer), until soft and creamy. Don’t over mash or the consistency will become gluey. Add remaining dairy only if a slightly creamier texture is desired.
  • Taste the potatoes and add more salt/pepper if needed. Transfer to a serving dish and serve!