Description
Say goodbye to bland mashed potatoes that require loads of gravy to be edible. I am here to tell you, there is a better way and they don’t come out of a box. This creamy mashed potatoes recipe is full of smooth, fluffy texture, fresh herbs, and tons of flavor all without cream cheese, a pound of butter, or heavy cream. This classic comfort food side dish recipe is easier than you think and makes the creamiest mashed potatoes. So forget everything you thought you knew about mashed potatoes and let me show you how to make them the right way! No gravy required. Trust me, these need to be on your Thanksgiving menu.
Ingredients
- 4 Large Yukon Gold Potatoes peeled and diced
- 2 Large White Sweet Potatoes peeled and diced
- 3/4 cup Unsalted Butter cubed (1 1/2 sticks)
- 1 cup Milk (2% or greater)
- 3 tbsp Dry Ranch Mix (1 packet)
- 2 tbsp Potato Water
- 3 tbsp Sour Cream
- 1/4 cup Fresh Chives chopped
- 1 tsp Garlic minced
- 3/4 tsp Salt
- 1/4 tsp Pepper
- Chopped Chives or Green Onion for Garnish
Instructions
- Bring a large pot of water to a boil and add about five shakes of salt.
- While the water heats up, wash all the potatoes, peel with a potato peeler, and dice into 1 inch pieces.
- Once the water is boiling, place potatoes in the salted water and cook for 20-30 minutes until they are soft and break apart easily.
- Before draining the water, reserve a cup of the potato water and set aside.
- Drain potatoes and add them to a large mixing bowl. Do not cool.
- Using an electric mixer, mash potatoes. I used my stand mixer for this with a paddle attachment but you can also use an electric hand mixer. If the potatoes are tender enough they will mash with no problem.
- While the mashed potatoes are still hot, add the butter in a few cubes at at time and mix. The butter should melt and combine easily.
- Then add the milk, potato water, sour cream, ranch, chives, garlic, salt, and pepper and mix on med low speed until combined. They should be smooth and creamy. If they are not creamy enough, add an additional tbsp of potato water.
- Add to a bowl or casserole dish and serve.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Potatoes vary in size. I used 4lbs in total, 1lb white sweet potatoes and 3lbs Yukon Gold.
The cooked potatoes should break apart very easily with your fingers or a fork. If they don’t, they need to boil longer.
- Prep Time: 20
- Cook Time: 30
- Category: Sides
- Method: Stove Top
- Cuisine: American
