Best Mashed Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 pounds Yukon Gold potatoes (, peeled, knots removed, and diced into 1 & 1/2-inch cubes)

1 & 1/2 tablespoons Kosher salt (, divided)

6 tablespoons unsalted butter (4 diced, 2 sliced)

1/2 cup sour cream

1/2 cup whole milk (, hot)

2 teaspoons Dijon mustard (or horseradish)

3/4 teaspoon freshly ground black pepper

finely chopped parsley (, for garnish)

Directions

Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch.

Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander and return them to the pot.

Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the sour cream, milk, mustard, remaining 1/2 tablespoon salt, and the pepper; mash with a potato masher until the desired consistency is reached. (Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over-mix or you could end up with gummy potatoes!)

Transfer hot mashed potatoes to a serving bowl and top with remaining two slabs butter and finely chopped parsley.

Nutrition

• Calories: 359 kcal
• Total Fat: 24 g
• Saturated Fat: 15 g
• Cholesterol: 63 mg
• Sodium: 3578 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 8 g