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Oh-So-Good Creamy Mashed Potatoes

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 (3/4 cup each)


  • 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


  • 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.
  • 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.
Nutrition Facts
3/4 cup: 204 calories, 7g fat (4g saturated fat), 19mg cholesterol, 237mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 5g protein.

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  • cyndyloohoo
    Oct 2, 2016

    Can they be make ahead and reheated on the day you are serving them

  • Kools01
    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

    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.

  • krindfleisch
    Mar 17, 2013

    Loved them. Definitely a keeper.