Mashed Potatoes

Name: Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 medium Russet or Yukon Gold potatoes* (, peeled, or skin on); 1/4 cup butter (, room temperature); 1 teaspoon chicken bouillon paste* ((optional)); 1/2 - 3/4 cups evaporated milk (, warmed (or use cream or half and half)); 1/4 cup sour cream; salt and freshly ground black pepper (, to taste)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

easy mashed potatoes

Ingredients

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5 medium Russet or Yukon Gold potatoes* (, peeled, or skin on)1/4 cup butter (, room temperature)1 teaspoon chicken bouillon paste* ((optional))1/2 - 3/4 cups evaporated milk (, warmed (or use cream or half and half))1/4 cup sour creamsalt and freshly ground black pepper (, to taste)

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Instructions

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Step 1

Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.

Step 2

Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.

Step 3

Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.

Step 4

Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.