Side Dish: United States – Creamy Mashed Potatoes
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 lb (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into even chunks 4 tbsp (60 ml) unsalted butter, more to taste 1 / 2–1 cup (120–240 ml) whole milk or heavy cream, warmed 1 tsp (5 ml) kosher salt, adjust to taste 1 / 2 tsp (2.5 ml) freshly ground black pepper Optional: 2–4 tbsp (30–60 ml) sour cream or cream cheese for extra creaminess Optional: chopped chives or parsley to garnish Optional: roasted garlic
Show original ingredient measurements
3 lb (1.4 kg) Yukon Gold or Russet potatoes, peeled and cut into even chunks 4 tbsp (60 ml) unsalted butter, more to taste 1 / 2–1 cup (120–240 ml) whole milk or heavy cream, warmed 1 tsp kosher salt, adjust to taste 1 / 2 tsp freshly ground black pepper Optional: 2–4 tbsp (30–60 ml) sour cream or cream cheese for extra creaminess Optional: chopped chives or parsley to garnish Optional: roasted garlic
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Place potatoes in a large pot and cover with cold water by 1 inch (2.54 cm). Add 1 tsp (5 ml) salt. Bring to a boil over high heat, then reduce to simmer and cook until very tender, about 15–20 minutes. 2. Drain potatoes well and return to the hot pot. Allow to sit off heat for 1–2 minutes to remove excess moisture. 3. Mash with a potato ricer or masher. Add butter and mash until incorporated. 4. Gradually add warmed milk or cream until desired consistency is reached. Stir in sour cream if using. 5. Season to taste with salt and pepper. Keep warm until serving; garnish with chives or parsley. ---
Show original instructions
1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until very tender, about 15–20 minutes. 2. Drain potatoes well and return to the hot pot. Allow to sit off heat for 1–2 minutes to remove excess moisture. 3. Mash with a potato ricer or masher. Add butter and mash until incorporated. 4. Gradually add warmed milk or cream until desired consistency is reached. Stir in sour cream if using. 5. Season to taste with salt and pepper. Keep warm until serving; garnish with chives or parsley. ---
Per serving | Servings: 6
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.