Easy Mashed Potatoes are made with milk, sour cream, Parmesan cheese, garlic powder, and onion powder for a delicious side dish. The potatoes turn out creamy and have a great flavor.
I love the versatility of potatoes. No matter if they are mashed, French fried, baked… you can never go wrong with them as a side dish.
These easy mashed potatoes can be eaten with butter, gravy, or just as they are, they are delicious any way you decide to eat them.
My love with potatoes started way back when I was a kid. We usually had them with gravy, which is still one of my favorite ways to eat them. To tell the truth I don’t think I will ever get tired of the great side dish.
- Use the right potato for mashing. You will want a starchy potato to make a creamy mash. Russets or Yukon Gold are perfect potatoes for this.
- When cooking the potatoes start out with cold water. Starting out with hot water can cause the outside of the potato to cook faster than the inside of the potato causing outside of the potato to get mushy before the core is cooked.
- Test potatoes for doneness with a fork. The fork should effortlessly slide through the potato.
- Drain the potatoes as soon as the potatoes are done. Leaving the potatoes sitting in the water will cause them to soak up more water.
- Use a potato masher or an electric mixer for creamy potatoes that are just right.
Steps for making Easy Mashed Potatoes:
Peel the potato and rinse with cool water. Cut the potatoes into pieces.
Add the potatoes to a large kettle/saucepan. Cover the potatoes with cold water and add salt.
Bring the potatoes to a boil using medium-high heat, once they start to boil reduce heat and cover. Continue to cook until the potatoes are tender.
Once the potatoes are tender, drain the water completely.
Add the milk, sour cream, Parmesan cheese, garlic powder, and onion powder with a potato masher or electric mixer process the potatoes until they are mashed and fluffy.
Transfer the potatoes to a serving bowl and serve immediately.
Looking for other side dishes? Check out these recipes:
Easy Mashed Potatoes
- 2 pounds potatoes Russets or Yukon Golden
- 1 1/2 teaspoons salt Or to taste
- 1/4 cup milk
- 3/4 cup sour cream
- 1/2 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Peel potatoes and rinse with cool water.
- Cut the potatoes in quarters or smaller if they are large potatoes. Add them to a large kettle/saucepan. Cover the potatoes with cold water and add salt.
- Cook potatoes over medium-high heat uncovered just until the start to boil. Reduce heat to medium, cover, and cook until the potatoes for about another 15 minutes. Time will vary with the size of the potato. Test with a fork for doneness.
- Once the potatoes are tender remove from the heat and drain the water completely.
- Add the milk, sour cream, Parmesan cheese, garlic powder, and onion powder. With a potato masher or an electric mixer process, the potatoes until they are mashed and fluffy.
- Transfer to a serving bowl and serve immediately.
- Use the right kind of potato. Russets or Yukon Gold work well for mashed potatoes.
- Cook the potatoes in cold water.
- Once the potatoes are cooked drain the water. Leaving the potatoes in the water will cause the potatoes to take on water.
- You can peel the potatoes 24 hours before you cook them but keep them in cold unsalted water.
This recipe was originally published on November 5, 2013. It has been updated with new content and pictures on March 23, 2020.