Easy 4-Ingredient Creamy Mashed Potatoes Recipe (15-Minute Side Dish) by Donna John

Mashed potatoes are pretty much one side dish that is sure to please everyone at the table. But most mashed potato recipes make so much! I know there are ways to use leftover mashed potatoes, but sometimes I want just enough for the two of us. Enter this quick and easy mashed potato recipe that's rich, creamy and delicious.

These low-sodium mashed potatoes are on your plate in about 15 minutes. You only need four ingredients to make this mashed potato recipe. Here is what you need to grab from the pantry and fridge: small potatoes (Yukon gold is my favorite but russets work well, too), evaporated milk, butter and sour cream.

When I first made this easy potato recipe they found themselves under a juicy chicken breast with golden gravy. Delish! These mashed potatoes are a foolproof side dish for not only chicken breasts, but pork, meatloaf, grilled steak, fried chicken, steak tips, chicken-fried steak or country fried deer strips. Anything, really!

If you do have leftover mashed potatoes (nothing wrong with that!) here are a few recipes to try:

• Creamy Mashed Potato Soup
• Mashed Potato Puffs
• Mashed Potato Waffles

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

• 1/2 pound small Yukon gold or russet potatoes, cut into 1-inch pieces
• 1/4 cup evaporated milk 
• 2 tablespoons butter
• 1 tablespoon sour cream

Helpful Products

• Vegetable Peeler
• Potato Masher
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Airtight Containers
• Kitchen Towels
• Pepper Grinder
• Colander
• Wooden Spoon

Recipe Notes

• This recipe can easily be doubled for four servings.

• I didn't peel my potatoes before boiling. If you prefer, you can peel them with a vegetable peeler.

• Add more evaporated milk, butter and/or sour cream to achieve desired creaminess.

• Store the potatoes in an airtight container in the fridge for up to five days.

Here's how to make it: 

1. Cook the potatoes in boiling water until tender, about 10 to 12 minutes. Drain and return to the pot. Mash. 
2. Stir in the evaporated milk, butter and sour cream. Season with salt and pepper. Serve hot. 

Nutrition Facts Per Serving

Calories: 149

Total Fat: 13.8g

Saturated Fat: 8.7g

Cholesterol: 37mg

Sodium: 100mg

Total Carbohydrate: 5.5g

Dietary Fiber: 0.6g

Total Sugars: 1.6g

Protein: 1.6g

Vitamin D: 8mcg

Calcium: 45mg

Iron: 0mg

Potassium: 152mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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