Skip to main content
Epicurious
Cookbooks

Mashed Potatoes

Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

Recipe information

  • Yield

    serves 8

Ingredients

8 to 10 medium red new potatoes, skin on
1/2 cup hot milk
8 tablespoons (1 stick) butter
1/2 cup sour cream
Salt and pepper to taste

Preparation

  1. Slice potatoes 1/4 inch thick. Cook in boiling water for 15 minutes or until fork-tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don’t overbeat them; a few lumps are nice. Add hot milk, butter, and sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Paula Deen's Kitchen Classics
TagsRed Skin PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeVegetarianSimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.