Mashed potatoes have to be one of my favorite side dishes EVER! They’re so simple, yet so versatile. You can never go wrong with a basic mashed potato recipe, so here’s mine. The key to my fluffy, restaurant style mashed potatoes is a potato ricer. This handy device makes mashed potatoes extra fluffy in a way that a potato masher just can’t do. With this basic recipe under your belt, you can jazz up these mashed potatoes with lots of different additions, like roasted garlic, bacon bits, different shredded cheeses, or even chopped spinach or broccoli. The possibilities are endless!
6 cups of water
1 1/2 lbs of Russet or Yukon Gold potatoes, peeled and chopped
1/3-1/2 cup warm milk
2 tablespoons unsalted butter
2 tablespoons sour cream
salt and pepper to taste
1 tablespoon chopped fresh chives (for garnish)
Peel the potatoes and place them into a pot with 6 cups of water. Season the water heavily with salt, then bring the potatoes to a boil. Cook them for 15-20 minutes, or until fork tender.
Drain the potatoes. Push the potatoes through the ricer, into a bowl.
Add the milk, butter and sour cream to the riced potatoes. Add salt and pepper to taste.
Stir the potatoes gently until everything is combined. Don’t overmix.
Serve warm, and garnish with chopped fresh chives.