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Classic Mashed Potatoes

(2 Votes)
SERVES
6
COOK TIME
15 Min

Why are our Classic Mashed Potatoes the best ever? Simple, extra-creamy and easy, they cook up fresh in a snap and team with all your favorite comforting main dishes.

What You'll Need:
  • 3 pounds Idaho Russet potatoes, peeled, cut into chunks
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well.
  2. In a large bowl, combine potatoes and remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.
Test Kitchen Tip:
  • Store Idaho potatoes in a cool, dark  and well-ventilated place. They will keep for about a week at room temperature and for several weeks at 45 to 50 degrees.
     
  • Did you know? This recipe was one of best-loved recipes of 2012! Click here to find out what else made the list.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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these here are good but if you use ranch dukes mayo salt pepper and a little butter they are awesome.

I use this recipe except I leave out the sour cream. A recipe with the basics that is like my mommas except she would use Pet milk which made them creamier. Someone from our church brought made mashed potatoes made with chicken broth instead of cream/milk and they tasted wonderful. I couldn't believe it myself. Does anyone know or have a recipe for mashed potatoes using chicken broth. If you do please let me know. Thanks. :-))

You just need to cook the taters in chicken broth instead of water :)

so many good receipes-i would have to start my life over in order to try them all.

What i put in my mashed potatoes is some celery salt,and all my kids love the taste,and everyone that eats them.plus i do add salt if needed,pepper,milk,butter.

i usually add cream cheese (softened) to these also and garlic salt to tase instead of salt which changes the texture and the taste.

You can cook these up the day before & put in a crock pot the next day & heat up, they fluff up great, saves alot of last minute work.

This is my favorite way to have mashed potatoes

i also add a pkg dry Ranch dressing dissolved in sm amount of potato water

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