- 2.5 lb russet or Yukon gold potatoes, peeled and cut into 1.5” (3.8cm) cubes
- Kosher salt
- 1/2 cup (115g) unsalted butter
- 1/2 cup (118ml) whole milk
- 1/3 cup (82g) whole milk sour cream
- Freshly ground black pepper
- Finely chopped fresh chives (optional)
Mashed Potatoes On a Budget
Make the perfect Thanksgiving mashed potatoes on a budget with Joshua Weissman's recipe.
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Prep:
10 minutes
Cook:
15 minutes
Serves:
8
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Ingredients
Directions
- Add the potatoes to a large saucepan, cover with cold water, and season generously with salt.
- Bring to a boil over medium-high heat and cook for 10 minutes until the potatoes can be easily pierced all the way through with a fork.
- Drain well and immediately add back into the hot pot to allow the residual heat to evaporate any moisture still left in the potatoes. Using a potato masher, mash the potatoes until smooth. Set aside.
- In a small saucepan, add the butter and milk and heat over medium until the butter is fully melted and hot.
- Pour the hot milk and butter into the potatoes and use the masher to incorporate into the potatoes. Add the sour cream and stir to thoroughly combine. Add the chives, if using, and season generously with salt and pepper.
- Set aside to keep warm.
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