The Originators of Quick & Easy Cooking!

Free Offer
Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes and More

Whether you're looking for a hearty breakfast to help you get up in the morning or the perfect side dish appetizer to bring over for the big game, this FREE eCookbook will surely provide you with some spud-tastic recipes for any occasion!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Classic Mashed Potatoes

(9 Votes)
Classic Mashed Potatoes
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

  • 4 pounds potatoes, peeled, cut into chunks
  • 6 tablespoons butter, softened
  • 3/4 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 20 to 25 minutes, or until tender. Drain well and return potatoes to pot. Place back on heat 1 minute to make sure all water is gone.
  2. In a large bowl, combine potatoes and remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.

Test Kitchen Tip:

Ratings & Comments

My Rating:  

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

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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 :)

When draining the potatoes after cooking, save the broth and use it instead of milk or cream when whipping up the spuds

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 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


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Bacon and Horseradish Deviled Eggs

The taste bud tingling flavor of horseradish adds a zesty flair to our Bacon and Horseradish Deviled Eggs. This party-pleaser has the added flavor of smoky bacon bits sure to delight your hungry guests.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----