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Dietary Concerns

from "Recipes from Home" by David Page and Barbara Shinn

We like mashed potatoes to be a little chunky and with a moderate amount of butter, cream, and salt, somewhere between those that are puréed smooth and piped out of pastry bags and those that are left lumpy and chunky. Some cooks rice the potatoes we mash them with a spoon or an old-fashioned hand-held masher to retain the coarse texture.

Serves 6
 Recipes from Home

3 pounds Yukon Gold potatoes, peeled and sliced
1 teaspoon kosher salt
1/2 cup whole milk
2 tablespoons unsalted butter
1/4 cup sour cream
Kosher salt and freshly ground black pepper to taste

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Place the potatoes and the 1 teaspoon kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until they are tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry them. Meanwhile, heat the milk and butter together in small saucepan until the butter melts. Add the hot milk mixture to the potatoes and mash the potatoes with a potato masher until the milk is incorporated once the potatoes are smooth. Fold in the sour cream and season with salt and pepper. Serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Gold Potatoes - $1.29/lb
  Ronnybrook All Natural Creamline Milk, Plastic Bottle - $1.99/ea
  Breakstone's Sour Cream - $2.29/ea
You May Already Have
  David's Kosher Salt - $3.19/ea
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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