Creamy Mashed Potatoes
These creamy mashed potatoes are made with russet potatoes boiled in chicken bouillon, then whipped with garlic herb butter, sour cream, whole milk, and heavy cream. An easy, rich side dish for weeknights and holidays.
Servings 8 servings
Equipment
- large pot
- Colander
- Electric mixer or potato masher
Ingredients
- 4 lbs russet potatoes peeled and chopped
- ¾ cup room temperature whole milk
- 1 stick garlic and herb salted & softened butter
- ½ cup room temperature sour cream
- Salt and pepper to taste
- Knorr chicken bouillon for boiling potatoes
- ½ cup room temperature heavy whipping cream
Instructions
- Rinse and peel potatoes. Remove any knots or brown spots on the potatoes to help give the smoothest texture. Cut potatoes into ¼ pieces to allow the potatoes to cook evenly. Add sliced potatoes into large pot.
- Next, add cold water to pot and cover to the top of the potatoes. Add 1-2 tablespoon chicken bouillon to the water to give the potatoes added flavor. Bring to a boil. It should take about 30-35 minutes to boil. The potatoes will be fork tender, but not falling apart when ready to be drained.
- Strain the potatoes in a colander, and then place back in the same large pot. I prefer using an electric mixer to help remove the clumps in the potatoes, and give a smoother consistency. But, a handheld masher will work as well. Add butter, room temperature sour cream, and slowly add the whole milk and heavy cream to the potatoes until you get the desired consistency.
- Season with salt and pepper.
Notes
- Set the milk, sour cream, heavy cream, and butter out about 30 minutes before you start. Room temperature dairy blends in smoothly and keeps the potatoes hot.
- Start the potatoes in cold water so they cook evenly from the outside in.
- Add the milk and cream a little at a time. You can always add more, but you cannot take it back out.
- If using an electric mixer, mix just until smooth. Overmixing can make mashed potatoes gluey.
