Classic creamy Potatoes!


  • 5 medium Russet potatoes , peeled, or skin on
    1/4 cup butter , room temperature
    1 teaspoon chicken bouillon paste , paste, or dry
    1/2 - 3/4 cups evaporated milk , warmed (or use cream or half and half)
    1/4 cup sour cream
    salt and freshly ground black pepper , to taste


  1. Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them ""mushy"" or falling apart.
  2. Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
  3. Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.
  4. Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth.
  5. I use an electric mixer to beat them on medium speed for about 30 seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.