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Perfect Mashed Potatoes

I've spent a few years attempting to perfect my mashed potato recipe. The goal was to create a potato that could stand alone, without gravy, and my husband thinks I've succeeded. These have also won a potato battle within my family, against both brothers recipes. Surprisingly, no bacon, chives, or extras will be found here. Often, less is WAY more!


* Note - I have never really measured these ingredients, I always end up eyeballing it because these are straight up made with love. This is my best guess at measurements though, good luck! *

8 medium to large potatoes, peeled and large cubed (about 8 pieces each)

6 Tbsp. sweet cream, salted stick butter

3/4 cup milk

1/2 cup heavy cream

1/2 cup sour cream

salt and pepper to taste (don't be shy)


  1. Place potatoes in a large pot of salted water ( water should cover all potatoes) and bring to a boil. * place a wooden spoon on top of the pot to prevent boiling over) Boil until potatoes are fork tender, about 20 min. Drain and return potatoes to the pot.

  2. Add butter and milk to potatoes, and mix with a hand mixer. Add heavy cream and sour cream, salt and pepper, mix until well blended and fluffy.

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