Fluffiest Mashed Potatoes

By Amanda Haas
Jim Bathie
Jim Bathie

Classic Mashed Potatoes

Cook Time38 minutes
Yieldserves 16
Calories146

Amanda Haas

INGREDIENTS

    • 4 pounds russet potatoes, peeled and cut into 1-inch cubes
    • 6 tablespoons unsalted butter
    • 1/2 cup 2% reduced-fat milk
    • 1/2 cup reduced-fat sour cream
    • 1/2 teaspoon kosher salt
    • 1/2 freshly ground black pepper

    INSTRUCTIONS

      Notes

      These creamy, fluffy, kid-friendly mashed potatoes get their texture from butter, milk, and a touch of sour cream. If you’re looking to try something just a little different, try replacing a few potatoes with celeriac (also known as celery root). Most kids love the sweet flavor, and celeriac is full of vitamin K, some vitamin C, and B vitamins. For the fluffiest, lump-free potatoes, it’s worth investing in a food mill or potato ricer. You won’t be disappointed with the results.