Two-Ingredient Mashed Potatoes
Updated Nov. 10, 2025
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2pounds russet potatoes
- Kosher salt and freshly ground black pepper
- ¼cup sour cream or full-fat Greek yogurt
Nutritional analysis per serving (4 servings)
209 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover them by 1 inch of cold water.
- Step 2
Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.
- Step 3
Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed.
- Step 4
Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about ½ cup). Stir in the sour cream, then season to taste with salt and pepper.
Private Notes
Comments
I've been doing something similar since the 1960s, when I took a Cooperative Extension class for beginning cooks. Before I drain the potato water, I measure out the amount I'll need and stir powdered dry milk into it, then mash the potatoes with that. That way you not only get nutrients from the milk but some of the nutrients that have cooked out of the potatoes and otherwise been thrown away. But I do add butter.....
I have long made mashed potatoes by cooking the potatoes in a minimal amount of water --after cutting them in reasonably small chunks. The overall cooking time is much shorter, and then the small amount of water remaining can be drained, the potatoes mashed, and then the water added back in with yogurt (or sometimes even just milk). Faster, fewer water-soluble nutrients dumped down the drain, and very easily done. Glad to see you are posting this approach!
Add granulated garlic to taste to the boiling water/potatoes for a more satisfying depth of flavor.
drain the cooked potatoes saving about 1/2 C water; put 1/2 C melted butter and s&p in the pot. Return potatoes to the pot, mashing with hand masher, mixing in the butter mix and adding cooking water as needed for consistency. Change amounts to fit the amount of potatoes you're using.
Maybe I don’t know how to count, but isn’t this four ingredients?
Just leave the half cup of water in with the potatoes and proceed.