Creamy Dreamy Mashed Potatoes
Creamy Dreamy Mashed Potatoes made with 6 lbs of russet potatoes, butter, evaporated milk, sour cream, and warm seasonings. Fluffy, rich, and perfect for holidays, hosting, or weeknight comfort meals.
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Ingredients
- 6 lbs russet potatoes cleaned (skins ON for boiling)
- Salt for boiling + seasoning to taste
- 1 stick 8 Tbsp salted butter, softened
- 1 12 oz can evaporated milk
- ½ cup sour cream
- 3 Tbsp garlic powder
- 3 Tbsp onion powder
- 2 –3 Tbsp salt adjusted to taste
- 1 –2 tsp black pepper or to taste
- ½ cup churned butter added at the end for richness
Instructions
Prep + Boil the Potatoes
- Clean the potatoes, leaving the skins on.
- Place them whole into a large pot and cover with cold, salted water.
- Bring to a boil and cook until tender and skins begin to peel away (about 30–40 minutes depending on size).
Peel the Potatoes (Choose your method)
Option 1 — Your signature method:
- Remove potatoes from the pot, cut lengthwise, place a wire rack over a large mixing bowl or pot, and press the potato halves through the rack.
- The flesh pushes through, leaving the skins behind.
Option 2 — Traditional:
- Let potatoes cool slightly and peel by hand or with a peeler, then mash.
Mash + Mix
- Once peeled and mashed, add the softened stick of salted butter, the evaporated milk, ½ cup sour cream, garlic powder, onion powder, salt, and pepper.
- Use a hand mixer to whip everything until smooth and fluffy.
Finish With Richness
- Taste and adjust salt — these potatoes can take a lot.
- Stir in the ½ cup churned butter with a spoon for that final creamy, glossy finish.
