Homemade Mashed Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 ½ lbs. Yukon Gold potatoes* (about 4 large potatoes, each about .85 lbs.)

3 ½ 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

Directions

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 potatoes and add the pepper. 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 and add more salt/pepper if needed. Transfer to a serving dish and serve!

Nutrition

• Calories: 395 kcal
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Cholesterol: 56 mg
• Sodium: 1493 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 7 g