Mashed Potatoes

Mashed Potatoes

Mashed Potatoes

So probably I should have written this post before the holidays hit, given that I made these mashed potatoes several times between mid November and the New Year. Ah well, the best laid plans… and better late than never. These mashed potatoes are rich and lumpy. They do not taste like glue as is so often that case with over beaten mashed potatoes. I like lumps so I use slightly less milk, but you can add smoothness by adding milk and mashing a bit more. My secret weapon for these, as it is so often in cooking, is sour cream. It makes for rich, decadent mashed potatoes, which are the best kind (and really, even mashed potatoes on a good day have a ton of butter so is sour cream really making things that much worse? You be the judge. It’s not like these were ever health food and I find I use less butter and whole milk if I use sour cream.) Right so, like so many sides there are a dozen versions of mashed potatoes that I make. The below is the most common and one that my kids will generally eat. The variations are as follows:

For lighter mashed potatoes you can skip the sour cream (blasphemy!) and up the butter and especially the whole milk by about ¼ c. This will give you thinner, less rich tasting mashed potatoes.

I typically use yellow potatoes that I chop unpeeled, but I also really like mashed potatoes made with true Idaho bakers that have been baked in the oven. The taste is dryer and more intense. When I do occasionally have this sort of potato on hand I roast it (pricked, don’t forget to prick it so it doesn’t explode!) for an hour and then scope out the guts and season as below.

Finally, I don’t do this often but I occasionally like to add grated cheese of any sort to my potatoes, (cheddar, blue cheese (my favorite) or parm cheese) or chives because of the sour cream or dried ground garlic. All make yummy additions to basic mashed potatoes, however, as my husband points out. It’s a potato mashed with butter and sour cream, how can you go wrong?

Serves 3-4(ish)

Reheats Well

Kid Friendly tasks: Cheese adder


  • 4-6 medium round yellow potatoes, coarsely diced
  •  ½ c milk
  •  1/3 c sour cream
  •   3 tbs butter (or more to your taste)
  •  Salt and pepper to taste


  • ¼ c Cheese Cheddar, Blue Cheese or Parmesan
  • ½ tsp dried garlic
  • ½ tsp Chives


  1. Boil the coarsely chopped potatoes in enough water to cover for 15-20 mins or until a fork inserted into a random piece goes right through.
  2. Drain the potatoes and let them steam for a few minutes to get out as much of the water as possible. Mash with a potato masher (no a ricer or they will go gluey on you) and add the milk, butter and salt over the lowest heat. Adjust until it tastes good to you and the butter is fully melted and incorporated. Then add the cheese (if you’re adding) and sour cream. Again tweak to taste and enjoy!


Mashed Potatoes

Mashed Potatoes


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