Recipe > No-Fuss Mashed Potatoes

No-Fuss Mashed Potatoes

If you love good, old fashioned mashed potatoes this is the perfect recipe. Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
10 Minutes Prep
– 30 Minutes Cook


Peel and cut up potatoes in a uniform size. Place in a 6-quart stock pot and cover with water. Boil potatoes until tender, about 17-20 min. Check doneness with a fork.
Drain potatoes and place in a large bowl.
KEY here is to beat potatoes with an electric mixer – set on Low – until just broken up and a bit loose.
Add milk, butter, sour cream. Season with salt and pepper, adding a little of each at a time until you get it to where you like it. Like Paula Deen often states, “You can always add, but you can’t take away.”
Finish beating mixture until desired consistency.
Once that is done, I transfer potatoes to a serving dish and place a pat of butter on top and sprinkle lightly with parsley, salt and pepper.


6-8medium Idaho russet potatoes
1/4 cupmilk
2 tbspsour cream
1/2 cupbutter

Tips for this Recipe

  • Rule of thumb: when in doubt, allow 1 potato per person and you’ll be sure you have enough for everyone at the table.  
  • Heat a jar of brown gravy; pour into nice serving dish and spoon over mashed potatoes and meatloaf for a sublime Midwest dinner experience.  

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