1/6 Photos of Amazing Mashed Potatoes
When I was growing up, my parents always made mashed potatoes from flakes.... ugh! It was such a treat to go to our grandparents house on holidays. Grandpa made his potatoes by hand with his special recipe that no one else has been able to match. I made it a point to help him get the potatoes ready for big dinners until I learned his recipe by heart. A few years ago, I volunteered to make them for my in-laws' Thanksgiving party. Word spread... and now I'm the designated potato maker for EVERY function on BOTH sides of the family. It's okay though... it's an honor... and I can't get enough of them myself!
My Private Note
Units: US | Metric
- 10 lbs potatoes (I use regular Idaho russet potatoes.)
- 1 -2 cup sour cream
- 1/2-3/4 cup salted sweet creamy butter (I use Challenge whipped butter.)
- 1 (8 ounce) package cream cheese
- 1 (32 ounce) carton chicken stock
- salt (to taste)
- milk (Optional... I rarely use it, but whole or Vitamin D work best if you do.)
- 1Peel and rinse potatoes, and cut them into small chunks (approximately 1 inch cubes.) Bigger chunks take longer to cook.
- 2Put potato chunks into a large stock pot.
- 3Add the carton of chicken stock to the potatoes in the pot. (If you want, you can save a little of the chicken stock to add to the potatoes after they've been drained later on. It gives a little more flavor -- )
- 4Sprinkle about 1 tablespoon of salt over the potatoes and fill the pot with water just until potatoes are covered.
- 5Boil the potatoes until the chunks are soft enough to break apart when poked with a fork.
- 6Drain the potatoes.
- 7While potatoes are still hot, add the butter, sour cream, and cream cheese. If you saved any of the chicken stock, you can add that now. Just make sure it's been heated well, especially if it's homemade. I always start with 1/2 cup butter, 1 cup of sour cream, and 1/2 of the cream cheese. After it's melted and mixed in, you can go back and add more if you want. I end up using different amounts almost every time -- just more until it tastes right. I generally mash the potatoes a little by hand, and then use a hand mixer to finish the job. Don't whip the potatoes too long, though, or they'll lose their texture. They should stay thick and not be too smooth.
- 8Sprinkle salt over potatoes to taste, and stir in well.
- 9The resulting mashed potatoes should be fairly thick, perhaps just a little on the lumpy side. If you absolutely must have them a little more runny, you can add some milk (1/4 cup at a time) and whip with a hand mixer until you get the desired consistency.
- 10Make sure to serve them while they're warm! I usually double this recipe for holidays, and I haven't taken home any leftovers yet -- .
Browse Our Top Mashed Potatoes Recipes
You Might Also Like...View All Mashed Potatoes Recipes
Nutritional Facts for Amazing Mashed Potatoes
Serving Size: 1 (373 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 349.5
- Calories from Fat 112
- Total Fat 12.5 g
- Saturated Fat 7.0 g
- Cholesterol 35.2 mg
- Sodium 194.8 mg
- Total Carbohydrate 52.5 g
- Dietary Fiber 6.2 g
- Sugars 4.0 g
- Protein 8.3 g