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Oxmoor House Photo by: Oxmoor House

Classic Mashed Potatoes

These creamy, fluffy, kid-friendly mashed potatoes get their texture from butter, milk, and a touch of sour cream. If you're looking to try something just a little different, replace a few potatoes with celeriac (also known as celery root). Most kids love the sweet flavor, and celeriac is full of vitamins. For the fluffiest, lump-free potatoes, it's worth investing in a food mill or potato ricer. You won't be disappointed with the results.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 16 (serving size: 1/2 cup)
  • Hands-on: 15 Minutes
  • Total: 43 Minutes


  • 4 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 6 tablespoons unsalted butter
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


1. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain.

2. Press potatoes through a food mill or potato ricer into a large bowl. Add butter, stirring until melted. Stir in milk and remaining ingredients.

Tip: If you want to make these mashed potatoes a few hours ahead of time, simply keep them warm over a double boiler on very low heat. Keep in mind that you may need to add a little milk before serving if the consistency becomes too thick.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 22.2g
  • Fiber: 1.9g
  • Cholesterol: 16mg
  • Iron: 0.3mg
  • Sodium: 74mg
  • Calcium: 31mg

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Classic Mashed Potatoes Recipe