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Sandra Lee's Mashed Potatoes

Close up of bowl of mashed potatoes
Brett Stevens / Getty Images

Chef notes

There might not be any food truly as comforting, warming and wonderful as perfectly, buttery, fluffy, creamy mashed potatoes. They pair well with almost any protein and are always a welcome addition to any holiday meal.

Technique tip: Be careful not to over-mix or the potatoes will become gummy.


  • 3 pounds Yukon gold potatoes, peeled
  • cups light cream
  • 1 stick unsalted butter
  • 1/4 cup sour cream
  • salt, to taste
  • 1 sprig rosemary, to garnish



Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes. Mash them with a potato masher.


While the potatoes are boiling, combine the cream, butter and sour cream in a pot over medium-low heat. Heat to a simmer, turn off the heat and let steep 10 minutes.


Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Season with salt to taste. Garnish with rosemary sprig.