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Velvety Mashed Potatoes

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    20 minutes


2 1/2lbs. (about 6 medium) russet potatoes, peeled and quartered
1 Tbsp. unsalted butter
1 cup 1 percent milk
1/4 cup light sour cream
1/4 tsp. salt
1/4 tsp. freshly ground black pepper (optional)
Velvety Mashed Potatoes


1. Place potatoes in a large pot and cover with about 3 inches of cold water. Cover pot and bring to a boil over high heat, then lower heat to maintain a simmer and cook until potatoes are fork tender, about 15 to 20 minutes.
2. Reserve 1/2 cup of the cooking water, then drain water from potatoes. Push potatoes through a ricer into a large bowl. Add butter, which should melt from the heat of the potatoes, and stir to blend. Alternatively, place potatoes in bowl and use a potato masher or an electric mixer on low speed to mash with butter.
3. In a small saucepan over medium heat, bring milk to a simmer. Add sour cream and salt and whisk to combine. Pour hot milk mixture over potatoes and stir to combine. Stir in pepper if using. If mixture seems too thick, add a few tablespoons of reserved potato water, as needed. Serve warm.
Source: Hannaford fresh Magazine, November - December 2014


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 4 g (17%)
Cholesterol 15 mg (5%)
Sodium 180 mg (7%)
Total Carbohydrates 61 g (20%)
Dietary Fiber 5 g (20%)
Protein 8 g (13%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a