American · Sides

Creamy mashed potatoes

Name: Creamy mashed potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 side servings
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut in 1 1/2-inch chunks; 1 pound russet potatoes, peeled and cut in 1 1/2-inch chunks; 1 tablespoon kosher salt, plus more to taste; 8 tablespoons unsalted butter, divided; 1 cup whole milk; 1/2 cup sour cream, at room temperature; 1/2 teaspoon black pepper; 2 tablespoons sliced chives

Fluffy Yukon Gold and russet potatoes enriched with warm milk, butter, sour cream, and black pepper.

About 45 minTotal

About 45 minActive

$Cost

EasyDifficulty

Makes 8 side servings

Equipment

A fine ricer or food mill works; avoid a food processor because it can make potatoes gluey.
Best gnocchi starting point
OXO Good Grips 3-in-1 Adjustable Potato Ricer · 1129780
View at Amazon
Another workable path: A fine ricer or food mill works; avoid a food processor because it can make potatoes gluey.
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How we chose
Research-backed · reviewed Aug 2026
We matched the recipe's fine, low-shear potato texture, then verified the three built-in settings, stainless construction, model 1129780, UPC identity, cleaning burden, and exact Amazon destination. Kwilt has not made gnocchi with this ricer.
OXO Good Grips 3-in-1 Adjustable Potato Ricer · 1129780: The built-in fine setting gives cooked russets the light, uniform texture needed for tender gnocchi while the pot-rest groove and long handles make a full recipe batch easier to press consistently. Trade-off: It is larger and more expensive than a fixed-disk ricer, and the rotating plates need prompt cleaning before potato starch dries in the openings.
Another workable path: Use another sturdy fine-hole potato ricer or a food mill fitted with its fine disk; do not use a food processor, which can turn the potatoes gluey.
Sources
OXO 3-in-1 potato-ricer specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 side servings

2 pounds Yukon Gold potatoes, peeled and cut in 1 1/2-inch chunks
1 pound russet potatoes, peeled and cut in 1 1/2-inch chunks
1 tablespoon kosher salt, plus more to taste
8 tablespoons unsalted butter, divided
1 cup whole milk
1/2 cup sour cream, at room temperature
1/2 teaspoon black pepper
2 tablespoons sliced chives

Instructions

Put both potatoes in a large pot, cover with cool water by 1 inch, and add 1 tablespoon salt. Bring to a gentle boil, then simmer 15 to 20 minutes until a knife slides through the largest pieces without resistance.
Meanwhile, warm 6 tablespoons butter and the milk in a small saucepan until steaming; do not boil. Drain potatoes thoroughly, return them to the hot pot, and shake over low heat for 1 to 2 minutes until the surfaces look dry.
Mash the potatoes by hand or pass them once through a . Fold in the warm butter-milk mixture in three additions just until absorbed; never use a blender or food processor, which can turn potato starch gluey.
Fold in sour cream and pepper. Taste and add salt as needed. If the mash is firmer than desired, loosen with another splash of warm milk rather than working it longer.
Spoon into a warm serving bowl, make shallow swirls, and melt remaining butter across the top. Finish with chives and serve promptly, or hold covered over barely simmering water for no more than 30 minutes.

North AmericaContemporary North American household cooking

From the table

About this recipe

Mashed potatoes became a durable European and North American comfort-food form because floury potatoes can hold warm dairy while remaining light when handled gently.

Mashed potatoes are everyday comfort food across Europe and North America, with countless legitimate textures and enrichments. Yukon Gold potatoes bring buttery creaminess while russets bring fluffiness. The most important restaurant lesson is not extravagant butter: cook until truly tender, steam away water, warm the dairy, and stop mixing as soon as the potatoes are smooth. This Kwilt version follows the reviewed household adaptation: Blend the household sour-cream favorite with editorial steam-drying and warm-dairy technique, using a Yukon-russet mix to achieve creaminess and fluffiness without restaurant-level butter quantities.

Sources

Dinner does not stop at the recipe