Red Mashed Potatoes
Classic creamy mashed red potatoes made with butter, milk, and sour cream.
Servings: 6 servings
Ingredients
- 3 pounds red potatoes
- 1 teaspoon kosher salt + more for cooking potatoes
- 1 teaspoon garlic powder
- 3 tablespoons butter melted, plus more as desired
- 1/4 cup milk warmed, plus up to 1/4 cup more if needed to thin
- 1/2 cup sour cream
Instructions
- Wash and scrub the red potatoes, then dice into roughly 1-inch cubes.
- Place the potatoes in a large heavy-bottomed pot and cover with cold water by about 1 inch. Stir in 2 teaspoons kosher salt.
- Bring to a rapid boil over high heat, then reduce to medium and simmer until the potatoes are very fork-tender, about 20–25 minutes.
- Drain the potatoes and return them to the hot pan. Place the pan over low heat for about 1 minute to evaporate excess moisture.
- Using a potato masher, mash the potatoes until mostly smooth with some texture remaining as desired.
- Add 1 teaspoon kosher salt, 1 teaspoon garlic powder, 3 tablespoons melted butter, and 1/4 cup warmed milk. Stir until creamy.
- Stir in 1/2 cup sour cream. If needed, add additional melted butter and warmed milk (up to an extra 1/4 cup) to reach your preferred consistency and richness. Taste and adjust salt if necessary.
- Serve warm.
Equipment
- Large heavy-bottomed pot
- Colander
- Potato Masher
- Measuring spoons
- measuring cups
- Mixing Spoon
Notes
- Use the full 4 tablespoons of melted butter for extra rich mashed potatoes.
- Start with 1/4 cup milk and add more 1 tablespoon at a time if needed.
- Any milk fat percentage works for this recipe.
- Garlic powder is optional but blends in more easily than minced garlic.
- Cool leftovers before refrigerating in an airtight container.
- Reheat individual servings in 30-second microwave intervals and stir, adding a splash of milk if dry.