The BEST Mashed Potatoes

Let the potatoes sit in the pan for about 5 minutes so any extra moisture can evaporate.
Add the softened butter to the potatoes and mash until desired consistency is reached.
12 tablespoons butter
Add the warm milk and cream a little at a time, mashing until desired consistency is reached. You don’t need to use all of the milk or cream.
Finally, stir in the sour cream (or cream cheese) and add salt and pepper to taste.
1/4 cup sour cream, salt and pepper to taste
Notes
The recipe can easily be doubled, tripled or halved.
Storage Information

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a little milk to retain moisture and creaminess. You can also reheat in the microwave, stirring occasionally. They may need a little more milk or butter when reheating to bring back the creamy texture.

To freeze, let potatoes cool completely, then transfer to an airtight container or freezer-safe freezer bag and freeze for up to 1 month. Thaw in the refrigerator and reheat in the microwave or on the stovetop, adding a little more milk to restore creaminess.