Mashed potatoes are a comfort food classic. I discovered this method of preparing mashed potatoes around a decade ago. It has become a favorite of my whole family and friends. This recipe tastes amazing as is, but it can be played around with as well, adding garlic, cheese, chives, bacon, or any other ingredient you want to play around with.
I use a KitchenAid stand mixer, and it has never failed to perform for me. The most important part of this recipe is the mixing process. Do Not Skimp on Mixing! It’s a common mistake to add all ingredients together and mixing a single time. This can make your potatoes run soggy or lumpy, because it does not allow the potatoes to whip properly. The act of whipping the potatoes on their own is what makes them so deliciously creamy. This is also why it’s so important to cook the potatoes until they are falling apart. A firm potato won’t mix well.
Share with me what ingredients you add and how it worked out! I’m hoping that by finally documenting my process and sharing it, your family will love it as much as mine does. And maybe your father-in-law will also insist that they must be instant potatoes because it’s impossible to get real potatoes this smooth. Hopefully not, but maybe.
- 8 Russet potatoes: $1.76
- Sour cream: $.67
- Butter: $.61
- Heavy cream: $.29
- Total: $3.33 for 10 servings or $.33 per serving
Leslie's Famous Mashed Potatoes
The creamiest mashed potatoes you will ever eat. Famous within my family!
- 8 Russet potatoes peeled
- 6 tbsp butter melted
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 tsp salt
- 1/2 tsp pepper
Peel and chop potatoes in 1-2 inch sections.
Boil in a large pot until potatoes are soft to the point of almost falling apart, roughly 20 minutes. Don't be afraid of overcooking.
Using a slotted spoon, transfer potatoes to bowl for mixing.
Beat the cooked potatoes with a mixer for 3-5 minutes, starting on low and increasing speed to high as potatoes become a smoother consistency. Continue to mix until potatoes are well whipped.
Stop mixer and add sour cream, melted butter, and heavy cream.
Continue mixing for 2 minutes, once again increasing speed from low to high as ingredients mix together to proper consistency.
Add salt and pepper, mix until well distributed.
Do not skimp on the mixing!! Beating the potatoes free of any other ingredients is what allows the potatoes to become so creamy and smooth.