Oxmoor House
Hands-On Time
15 Mins
Total Time
43 Mins
Serves 16 (serving size: 1/2 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 3

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.

Chef's Notes

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.

Cooking Light Real Family Food

Ratings & Reviews

Agassizlady's Review

October 10, 2012
All I can say is that these mashed potatoes are oh so delicious and smooth. The recipe is great, as is, but add some crumbled bacon and you have the taste of a baked potato with the works. Everyone who likes a good potato dish will love these potatoes.

Ddrake's Review

November 10, 2012

Skittles's Review

November 08, 2012
Too much butter, not a realist amount of servings (16 servings; 1/2 cup each.) Three people could eat this, as we would in my household. That puts it close to 30 grams of fat per serving!