Creamy Mashed Potatoes

I tell you what.

There are few things on this planet I would rather eat than a big honkin' bowl of mashed potatoes. I simply love mashed potatoes.

I do not like instant mashed potatoes. I know they're easy. I know they're convenient. And, I know that so many of us grew up on them.

But, friends, if you've never made homemade mashed potatoes - I PROMISE YOU - make them once, and you will NEVER go back to instant, again.

Homemade mashed potatoes are easy. Ridiculously easy. And, they taste SO much better than instant.

Before we get to the recipe, here are a few tips for making easy, perfect mashed potatoes:

1. Buy a good potato peeler. They're cheap - maybe $5-$10. But, having a good one will make peeling potatoes a breeze.

2. Don't undercook your potatoes. Undercooked potatoes won't break down and will be lumpy. Be sure to boil them for the full 20 minutes.

3. Invest in a stand mixer. They're not cheap, but a stand mixer virtually makes mashed potatoes for you. (One of these days, I will have to write a post titled "Ode to my Mixer". Because that thing works harder than I do in the kitchen, and I love it to pieces.)

So, here is my recipe for Creamy Mashed Potatoes. I have made these hundreds of times - literally. And, I've never found another mashed potato recipe I like better.

This recipe is great for babies, toddlers, kiddos, finicky, picky teenagers, deadbeats, celebrities, firemen, the neighbor - I think if everyone had a bowl of creamy, homemade mashed potatoes everyday, we be a much happier planet o' peeps.

And, served with Mom's Roast Beef gravy dribbling over the sides - well, we might stop our fighting and squabbling all together.

This is comfort food.

The end.

Creamy Mashed Potatoes
my own recipe...

2 1/2 pounds russet potatoes
1/4 cup butter
1 to 1 1/2 cups of milk
1/4 cup sour cream
1 tablespoon salt

Peel, then chop potatoes into large chunks. Add to medium stockpot and add water to cover potatoes. Place lid on pot and bring to boil.

Once the potatoes reach a boil, boil covered over medium heat for 20 minutes. Remove pot from heat and drain potatoes.

Place butter in the bottom of large mixing bowl and add potatoes on top of butter. Using a stand mixer (or a hand mixer), beat on low until potatoes are mashed. Add milk, sour cream and salt. Beat on medium high until potatoes are smooth, approximately 3 minutes. Add more milk, if necessary, to bring to desired consistency. Serve immediately topped with gravy.

*The sour cream in this recipe is optional. If you don't have it on hand, just add extra milk. But, I love the flavor that sour cream gives these potatoes.