Mashed Potatoes

Jeff is the mashed potato king. Whenever he makes them, they’re so buttery and creamy and amazing. The secret is adding sour cream or cream cheese, in addition to all the regular delicious stuff. If you don’t have sour cream, we generally do two sticks of butter instead of one. The measurements below aren’t precise yet, but we’ll measure more carefully next time we make mashed potatoes. And usually we’re too lazy to peel the potatoes–we just wash the potatoes and then cut them–but frankly it’s nice having the extra texture and fiber from the peels.

Of course this one is naturally gluten free–just make sure that your sour cream hasn’t been contaminated by previously spooning onto flour tortillas or anything else with gluten.

Mashed Potatoes

  • Servings: 8?
  • Difficulty: easy
  • Print

The secret ingredient is sour cream.


  • 5 lb. bag Potatoes (peeled or not)
  • About 2 tsp. Salt in water
  • 1/2 c. Butter (or 1 c. Butter if not using any sour cream)
  • About ¼ c. Milk (or canned milk)
  • About 1 c. Sour Cream (optional, but delicious)
  • Salt and Pepper to taste


Peel and cut potatoes into about 1” cubes. Boil in salted water till tender but not mushy (about 15 minutes) OR bring to boil, turn off heat, cover, and let stand 2-3 hours. Drain. Add butter, milk, and sour cream and mash till smooth. For creamiest potatoes, use a hand mixer to mash. Add salt and pepper to taste, and more milk if you want a creamier consistency.

(For gravy, take drippings from pan and combine with about ¼ – ½ c. flour and 1 – 2 c. water. Whisk smooth and bring to a boil–add more salt, flour, or water as needed.)

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