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Creamy Mashed Potatoes

Creamy Mashed Potatoes

These potatoes were creamy, smooth, and so flavorful and they had just a touch of butter – how great is that!?! I found this recipe in my The Best Light Recipe cookbook from the editors of Cook’s Illustrated  I love this book because they test and re-test recipes until they are just right! These potatoes were a huge hit with the whole family and tasted excellent with the meatloaf (recipe to come) I paired them with. Quick, easy, and comforting – you can’t beat that.

Creamy Mashed Potatoes

How to Make Creamy Mashed Potatoes

Peel and cut the potatoes. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately.  Enjoy.

Creamy Mashed Potatoes

 

Creamy Mashed Potatoes

Creamy Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Sides
Cuisine: American
Servings: 6
Author: Pam / For the Love of Cooking

Ingredients

  • 4 russet potatoes scrubbed, peeled, and cut into 1 inch chunks
  • ¼ cup + 2 tbsp 2% milk
  • 1 tbsp butter
  • 2 tbsp light sour cream
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Peel and cut the potatoes. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.
  • Place the butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste.
  • Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.
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  1. I love Cook’s Illustrated for that same thing… I have very rarely been disappointed when I’ve tried one of their recipes. Mmmmmmmm… creamy mashed potatoes!!!!