*This recipe was updated on Nov. 13, 2016
These mashed potatoes truly are perfect. They are light and fluffy and buttery, and the perfect side dish for turkey and gravy or roasted beef or pork.
Mashed potatoes can be tricky. They can easily get too thin or too whipped, too chunky or not chunky enough… and it really depends on your taste! In my opinion, my Mom makes perfect mashed potatoes. They are thick, but smooth… dense but not dry. Always perfect every time… and this is her recipe.
I remember so many Sundays spent at the kitchen sink peeling potatoes for Sunday dinner, usually two of us were assigned to the peeling. No matter how many potatoes that we peeled there never seemed to be enough, they would always get completely polished off. I think the mashed potatoes were everyone’s favorite dish of the whole meal. When my brother was a teenager he would create a mashed potato mountain on his plate, I wish I had a picture to show you how many mashed potatoes he could put down in one sitting. It was unreal. Haha!
I really had to think about this recipe because every time I make these potatoes, I usually just eyeball everything (just like my Mom taught me). I thought it would be tough getting the exact measurements to put into a recipe because we have never measured it out before but with my mom’s help, we figured it out. These potatoes are so good on their own.. BUT… they are my FAVORITE with my Mom’s turkey gravy. Seriously, her gravy is to die for and I am FINALLY going to share it with you… you can get the recipe HERE! I hope you love it as much as we all do.
Recipes that are great with Mashed Potatoes:
Our favorite recipes to eat with mashed potatoes are definitely roasted meats with yummy gravy. We always make them for Thanksgiving with our Mom’s Famous Turkey and Gravy. They are also perfect with our Slow Cooker Roast Beef our tangy Italian Beef Roast and our Slow Cooker Pork Roast.
Other Yummy Potato Recipes:
We are big fans of all kinds of potato dishes. It’s kind of a requirement if you live in Idaho. 🙂 Here are some of our other favorite potato side dishes that go great with any meal. Find them all in our Potato Recipe Roundup HERE!
Save RecipeIngredients
- 3-4 Lbs. Russet potatoes
- 1/2 c. milk
- 1/4 c. butter
- 1/2 c. sour cream
- salt & pepper, to taste
Instructions
- Peel potatoes and cut into quarters. Place potatoes in a large stockpot and cover with water, add salt (about 1-2 tsp.) and bring to a boil. Allow to boil for about 20-25 minutes or until the potatoes fall apart when poked with a fork.
- Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted (this makes it so the milk doesn't cool off your potatoes when you add it).
- Drain potatoes and mash with a potato masher or mix in a stand mixer with whisk attachment (if you do a stand mixer, make sure to keep it on low to medium speed.. unless you want them whipped up).
- Slowly add milk/butter mixture until you reach your desired consistency (adding more milk if you want the potatoes to be thinner). Mash in sour cream and salt & pepper. Serve immediately.
- *If you can't serve it right away-- keep potatoes warm in an oven safe dish covered with tin foil and place in the oven to keep warm-- about 300-degrees.
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