Growing up, the kitchen was my playground, and family meals were my treasure chest of food memories. My grandmother’s mashed potatoes were the star of every holiday meal. Were they perfect by culinary standards? Absolutely not. But to me? They were pure magic—lumpy, thick, and the kind of potatoes that stuck to your ribs in the best way.
Jump to RecipeOver time, I’ve mashed, whipped, and tweaked my way to what my family now calls “the best mashed potatoes ever.” And let me tell you, hearing my kids and loved ones say that is the ultimate win. So grab those spuds, and let’s dive into the creamy, buttery goodness of my legendary mashed potatoes!
Jenn’s Legendary Mashed Potatoes
Course: Side DishesCuisine: Home Style CookingDifficulty: Easy30
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minutesGrowing up, the kitchen was my playground, and family meals were my treasure chest of food memories. My grandmother’s mashed potatoes were the star of every holiday meal. Were they perfect by culinary standards? Absolutely not. But to me? They were pure magic—lumpy, thick, and the kind of potatoes that stuck to your ribs in the best way.
Ingredients
3 lbs of golden potatoes (adjust depending on your crowd size)
1 stick of Kerrygold Irish Garlic and Herb Butter
1 cup of half and half
Milk (no measurement here—you’ll understand why in a bit)
Salt (to taste)
Pepper (to taste)
1 cup of sour cream
Directions
- Prep the Potatoes:
Wash, peel, and chop the potatoes into bite-sized chunks. - Cook the Potatoes:
Drop them into a pot of boiling salted water (think ocean-level salty). Boil for about 20 minutes or until they’re fork-tender. - Drain and Butter:
Drain the potatoes and immediately pour them into your mixing bowl, plopping your stick of garlic butter right underneath them. The heat from the potatoes will melt that butter into creamy, golden goodness. - Mash Away:
If you have a stand mixer, use the whisk attachment to start mixing on low speed.
If not, a hand mixer or potato masher will do the job just fine.
Start by mashing them a bit by hand before switching to your mixer or whisk. - Add the Flavor:
Pour in the half and half, sour cream, salt, and pepper. Mix until smooth. - Fine-Tune with Milk:
Here’s where the magic happens. Slowly add milk, little by little, until your potatoes reach your dream consistency—whether that’s thick and hearty or smooth and creamy.
Optional Add-Ins:
- Feeling adventurous? Stir in some grated parmesan or cream cheese for extra indulgence. Your taste buds will thank you.
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About the Milk Situation
Why no measurement? Because mashed potatoes are a personal thing. Some love them thick and hearty (Grandma’s style), while others prefer silky smooth. Add the milk little by little, tasting and testing as you go. As my grandmother and Emeril Lagasse both said, “You can always add more, but you can’t take it out.” Wise words to mash by!
Serve and Savor:
I pair these mashed potatoes with just about everything, and they always steal the show. Leftovers? Rarely. And when there are, they disappear faster than I can say “mashed potatoes.”
Let me know how your potatoes turned out—and if you gave them your own little twist! Happy mashing! 🥔✨
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