Creamy Mashed Potatoes

★★★★☆ 19 Reviews
Judy avatar
By Judy Sprague
from Florence, KY

This is a quick easy recipe that enhances any meal.

Blue Ribbon Recipe

Mashed potatoes are always a welcome addition to our holiday table, and the simple addition of sour cream really knocked our socks off. The potatoes are run through a ricer and are smooth and creamy. Then add heavy cream and butter, they become velvety smooth. This method allows you to make these mashed potatoes ahead of time and pop them in the oven right before serving. Very decadent and perfect for the holidays.

— The Test Kitchen @kitchencrew
method Stove Top

Ingredients

  • 5 md
    potatoes, peeled and cubed
  • 1/4 c
    butter, unsalted
  • 1/2 c
    sour cream
  • 1/4 c
    heavy whipping cream
  • salt, to taste
  • pepper, to taste
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How To Make

  • 1
    Peel and cube potatoes. Boil for about 10-15 minutes until fork-tender.
  • 2
    Drain potatoes.
  • 3
    Squeeze cooked potatoes through a ricer a little at a time.
  • 4
    Stir in cream, butter, and sour cream. Mix until smooth. Salt and pepper to taste.
  • 5
    Place in a casserole dish. At this point, the potatoes can be placed in the refrigerator for up to two days.
  • 6
    Remove and let come to room temperature for at least 30 minutes. Top with a few pats of butter.
  • 7
    Bake at 400 for 30 minutes.
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