The hubs has dubbed these, “THE best mashed potatoes on the planet”. yep. Those are some fightin’ words, people.

He’s pretty much obsessed with them. In fact, we’ve had these twice in the last week and a half. First with the Parmesan-Panko Crusted Chicken, and then this week with Schnitzel & Braised Cabbage (Recipe coming soon – get excited… it was GOOD).

The funny thing is, these are the EASIEST mashed potatoes to make. I use petite red potatoes which means no peeling involved! Rinse them… throw em in a pot… cover them with salted water… boil… beat with beaters. DONE. That’s what I’m talkin’ about!

These babies are creamy and delicious. If you haven’t already tried it, sour cream does something magical to mashed potatoes. If you are a sour cream hater, don’t fear… you don’t actually taste the sour cream! It’s for texture and gives it a little hint of somethin’ somethin’ (in a very GOOD way) 🙂

Print Save

Creamy Mashed Red Potatoes


3 pounds petite red potatoes
4 tablespoons (1/2 stick) salted butter
8 ounces light sour cream (may sub regular)
4 tablespoons skim milk (may sub whole milk)
1-2 teaspoons salt
black pepper, to taste


Rinse potatoes and add them to the bottom of a large pot (Note: if some of much bigger than the others, cut them in half). Cover with cold water and salt the water with 2-3 teaspoons of salt. Cover and bring to a boil over high heat. Boil until fork tender (a fork should pierce them easily). Cooking time will vary depending on the size of the potatoes.

Drain potatoes and them place into a large bowl (or back into the pot if you're lazy like me hah). Add butter and beat with a hand mixer until potatoes are nice and crumbled. Add milk and sour cream and continue to mix until smooth, adding salt and pepper to taste. Make sure you salt them well - there is nothing worse than bland potatoes! Serve hot!