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Restaurant Style Mashed Potatoes

5 from 2 votes
Find the secrets of how to cook silky, light and creamy restaurant-style mashed potatoes in your own kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Side
Cuisine: American
Servings: 4
Author: Maggie Zhu


  • 2 pound (1 kg) russet potatoes , peeled and cut into 2-inch chunks
  • 1 stick unsalted butter (*footnote 3)
  • 1/2 cup milk (*footnote 4)
  • 1/4 cup sour cream (or Greek yogurt) (*footnote 5)
  • 1/2 teaspoon fine sea salt (or to taste)
  • Minced chive for garnish (Optional)
  • Homemade gravy to serve with (Optional)


  • Add 1 inch water to your steamer and cook until boiling (*footnote 1). Place potatoes in a steamer basket (*footnote 2). Transfer into the steamer above boiling water. Cook covered for 25 minutes, or until very tender.
  • Place butter in a large glass bowl and heat in microwave for 1 minute, or until the butter melts and the bowl is hot.
  • Put on oven mitts and carefully transfer the bowl onto the kitchen counter and add potatoes. Be careful, the bowl is very hot.
  • Use a hand mixer, coarsely mash the potatoes a few times, then whip on low speed until the butter is fully blended.
  • Add milk. Keep whipping until fully combined.
  • Add sour cream. Keep whipping until the potato is smooth and silky.
  • If you need to keep the mashed potato warm for a longer time before serving, place the bowl of mashed potato back into the steamer, cover, and turn on the lowest heat. The mashed potato will keep warm without drying out this way.
  • Garnish with minced chive and serve warm with gravy.


  1. If you don’t have a steamer, you can quickly make one by placing a deep plate upside down in a large pot and add water. Then you can place the bowl of potatoes onto the plate.
  2. If you like garlic flavored mashed potato, place 4 to 5 cloves peeled garlic into the steamer to cook with the potatoes. Once they’re cooked, mashed the garlic with potatoes.
  3. You can replace butter with olive oil or other vegetable oil.
  4. To cook non-dairy mashed potato, replace milk with plant based milk (coconut, cashew, or almond milk etc.) or stock (chicken or vegetable stock).
  5. The mashed potatoes will taste great with a bit of acid. For non-dairy alternatives, adding 1 to 2 teaspoons of vinegar will do the trick.


Serving: 378g, Calories: 659kcal, Carbohydrates: 41.1g, Protein: 7.4g, Fat: 53.4g, Saturated Fat: 33.6g, Cholesterol: 139mg, Sodium: 852mg, Potassium: 1028mg, Fiber: 5.5g, Sugar: 5.5g, Vitamin A: 1650IU, Vitamin C: 63.5mg, Calcium: 150mg, Iron: 1.3mg