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Creamy Mashed Potatoes

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Prep Time:

Cook Time:

20 Min

25-30 Min


8 Servings



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Creamy Mashed Potatoes
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Mashed Potatoes are one of those dishes that everyone loves! We make them a lot at our house because they are my son’s favorite food. In fact, we have them so often that I let him make them for us. They are simple to make and always taste delicious! You can make them with red potatoes and leave the skins on, which makes it a lot faster. Or you can remove the peels and have them be perfectly fluffy. Either way, they are delicious!


5 lb. Red Potatoes

1 ½ tsp. Salt

Water to cover the Potatoes

½ c. Sour Cream

¼ c. Butter

½ c. Half and Half Cream


1. Wash and cut the large potatoes in half. If you are removing the skins, then peel the potatoes. Place them in a large pot and cover them with hot water. Add the Salt and place them on the stove to boil.

2. Boil the Potatoes for about 30 minutes, or until they are easy to poke through with a fork.

3. Drain the potatoes completely.

4. Use a potato masher to mash the potatoes into smaller chunks. I go through it many times with the masher to make sure that there are no big chunks left.

5. Use a hand mixer to mix the potatoes. I like to get them creamy before I add anything to them because that way, they will be creamy and smooth!

6. Add the Sour Cream, Butter, and the Half and Half (or you can use milk). Mix the potatoes with the hand mixer until they are smooth and creamy. They should be light and fluffy.

7. Serve and enjoy!

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  • You can use any kind of potatoes that you enjoy. I love Red Potatoes best, but any kind are good. I usually only leave the peals on the potatoes when I am using red or gold potatoes. I always peel them if I am using Russet Potatoes.

  • Click here for the potato peeler that I use and love. 

Do you have any alterations that have worked well for you? Please share them with the rest of us below!

Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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