Side Dish: United States – Classic Creamy Mashed Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) russet or Yukon Gold potatoes, peeled and cut into chunks
1 cup (240 ml) whole milk or heavy cream
6 tbsp (90 g) unsalted butter
Salt and freshly ground black pepper to taste
1 / 4 cup (60 g) sour cream or cream cheese (optional)

Show original ingredient measurements

3 lb / 1.4 kg russet or Yukon Gold potatoes, peeled and cut into chunks
1 cup (240 ml) whole milk or heavy cream
6 tbsp (90 g) unsalted butter
Salt and freshly ground black pepper to taste
1 / 4 cup (60 g) sour cream or cream cheese (optional)

Instructions

1. Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.  
2. Reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.  
3. Drain well and return potatoes to the hot pot to dry briefly over low heat.  
4. Heat milk (and butter, if desired) until warm, then mash potatoes using a masher or ricer while gradually adding the warm milk and butter.  
5. Stir in sour cream or cream cheese if using, season with salt and pepper, and adjust consistency with extra milk if needed.  
6. Serve hot with a pat of butter and a sprinkle of pepper.