Oh-So-Good Creamy Mashed Potatoes Recipe
Oh-So-Good Creamy Mashed Potatoes Recipe photo by Taste of Home

Oh-So-Good Creamy Mashed Potatoes Recipe

Publisher Photo
Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. —Brittany Jackson, Seymour, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 18 servings

Ingredients

  • 8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
  • 2 teaspoons salt
  • 2-1/2 cups 2% milk
  • 1/2 cup butter, cubed
  • 3 teaspoons garlic salt
  • 1 teaspoon pepper
  • 1/4 cup sour cream
  • Additional 2% milk, optional
  • Chopped fresh parsley

Directions

  1. Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted.
  2. Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley. Yield: 18 servings (3/4 cup each).
Originally published as Oh-So-Good Creamy Mashed Potatoes in Taste of Home December/January 2013, p53

Reviews for Oh-So-Good Creamy Mashed Potatoes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 27, 2013

2-1/2 c. of milk is way too much milk. Potatoes were soupy. Cut back on the milk. I topped with fresh chives, minced

MY REVIEW
Reviewed Jun. 27, 2013

One of the best mashed potato recipes I have ever made. Quick, easy, and delicious. You can always doctor it up by adding some of your own likes but really is super tasty just the way it is.

MY REVIEW
Reviewed Mar. 17, 2013

Loved them. Definitely a keeper.

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