Mashed Potatoes

These creamy mashed potatoes are the perfect comfort food fluffy, buttery, and smooth every time. Whether served alongside a holiday roast or a simple weeknight meal, this classic recipe delivers unbeatable flavor and texture. With just a few simple ingredients, you’ll have mashed potatoes that taste like they came straight from a restaurant kitchen.

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Ingredients

• 5 medium Russet or Yukon Gold potatoes*, peeled (or leave skin on for a rustic texture)
• ¼ cup (57g) butter, at room temperature
• 1 teaspoon chicken bouillon paste* (optional, adds rich flavor)
• ½ – ¾ cup (120–180mL) evaporated milk, warmed (or use cream or half-and-half)
• ¼ cup (58g) sour cream
• Salt and freshly ground black pepper, to taste

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Instructions

1. Cook the Potatoes

Cut the potatoes in half and place them in a large pot with about 4 inches of water — they don’t need to be completely submerged.
Cover and bring to a gentle boil. Cook until the potatoes are fork-tender, about 15–20 minutes. Avoid overcooking, as you don’t want them mushy or falling apart.

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2. Drain and Steam

Drain the potatoes completely, then return them to the hot pot.
Cover with a lid and let them sit for 10 minutes to allow excess moisture to evaporate.
This step ensures your mashed potatoes turn out light and fluffy instead of watery.

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3. Season and Mash

Remove the lid and add butter, chicken bouillon paste (if using), warm evaporated milk, sour cream, and salt and pepper.
Mash with a potato masher until smooth.

For extra fluffiness, use an electric hand mixer on medium speed for just a few seconds — but be careful not to overmix, or the potatoes will become gummy.

Taste and adjust seasoning or milk as needed until they’re perfectly creamy and seasoned to your liking.

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Why You’ll Love This Recipe

• Rich and creamy texture: Perfectly smooth with a buttery flavor.
• Simple ingredients: Just pantry staples — no fancy tools required.
• Foolproof results: Step-by-step method ensures light, fluffy potatoes every time.
• Versatile side dish: Pairs with nearly any main course.

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Tips

• Choose the right potatoes: Russet potatoes give a fluffy texture, while Yukon Golds make a creamier mash.
• Warm the milk: Cold milk can cool down the potatoes and make them stiff.
• Dry out the potatoes: Letting them steam in the pot after draining removes excess moisture.
• Don’t overmix: Overbeating causes a gummy, gluey texture.
• Add butter first: Always mix in butter before adding milk for a silkier texture.

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Variations and Substitutions

• Garlic Mashed Potatoes: Add 3–4 cloves roasted or sautéed garlic.
• Cheesy Version: Stir in ½ cup shredded cheddar, parmesan, or cream cheese.
• Herb Mashed Potatoes: Add fresh parsley, chives, rosemary, or thyme.
• Vegan Option: Substitute butter and milk with plant-based alternatives.
• Loaded Mashed Potatoes: Mix in bacon bits, cheddar cheese, and green onions.

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FAQs

Can I make mashed potatoes ahead of time?
Yes! Prepare them up to 2 days in advance. Store covered in the fridge and reheat gently with a splash of milk or cream.

What can I use instead of evaporated milk?
Whole milk, half-and-half, or heavy cream all work well.

How can I fix watery mashed potatoes?
Place them back in the pot over low heat and stir for a few minutes to evaporate extra moisture.

Can I leave the skin on?
Absolutely! Leaving the skin adds texture and extra nutrients — especially with Yukon Golds.

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Serving

Serve these creamy mashed potatoes warm, topped with a pat of butter and a sprinkle of fresh herbs or cracked black pepper.
They pair beautifully with roasted chicken, grilled steak, meatloaf, turkey, or gravy for a complete, comforting meal.

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Suggestions

• Use leftovers to make mashed potato cakes, shepherd’s pie, or loaded mashed potato bowls.
• Garnish with fresh chives, parsley, or a drizzle of melted butter before serving.
• For a festive twist, swirl in a spoonful of roasted garlic or caramelized onions.
• Pair with green beans, roasted carrots, or sautéed mushrooms for a balanced plate.