My mom always made the best potatoes. This recipe is still the best I’ve ever had, and I didn’t even grow up in Idaho. Mashed potatoes have always been my favorite side for Thanksgiving.
Peel and cut into chunks:
8 medium *Russet potatoes (about 2 1/2 lbs.)
Cover the potatoes with water and boil for 15 minutes, or until they’re fork tender.
Instant Pot directions: Barely cover the potatoes with water and cook at high pressure for 5 minutes with a quick release.
Drain and mash the potatoes with all of the following:
4 T. butter
1 c. sour cream
1 t. salt
1/2 t. pepper
1/2 t. garlic powder
I have a metal potato masher that I love.
*You can use other types of potatoes, like reds or yellows, but the texture will be a bit different. Both reds and yellows have thin enough skins that you can keep them on when you mash them.
To make sure you get the fluffiest potatoes, make sure to use Russets, don’t overcook them, and mash them by hand (rather than in a mixer or blender). Overdoing the mashing can make the texture gluey.
Creamy Garlic Mashed Potatoes
- pressure cooker
- 2 1/2 pounds Russet potatoes about 8 medium
- 1/4 cup butter 1/2 stick
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Peel the potatoes and cut them into chunks.2 1/2 pounds Russet potatoes
- Cover the potatoes with water and boil for 15 minutes. Or, cook them in the pressure cooker on high for 5 minutes with a quick release.
- Drain and mash the potatoes with the remaining ingredients.1/4 cup butter, 1 cup sour cream, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder
- Serve with your favorite main dish and/or gravy.