These delicious and creamy potatoes are totally customizable … you can add cheese, broth, your favorite seasonings, whatever. It’s more of a technique than a recipe, so I’ll walk you through it.

Basically, this came about because I was having a lot of people over, wanted to make a lot of mashed potatoes, but don’t have a big enough bowl to actually mash them in (and I can’t use my metal masher in my nonstick pots). So I tried this out and it was so easy and amazing, I may just declutter my masher unless someone can tell me another great use for potato mashers.

Wash your potatoes. I like to leave the peels on, but if you want to peel yours, go for it.

Cut them in half, then chunk them. Is “chunk” an actual culinary term?

Throw them in a really big pot.

Then cover them with water. Simmer them for a while…

When they’re soft enough to easily sink a fork into, drain them and put them back into the pot. Put in something creamy, like sour cream or plain yogurt or cream cheese or … something. I used sour cream. At this point, your pot should still be on the burner, which is set to low heat.

Pour in something liquid like milk, cream, or broth. Stir everything together with a big spoon.

If you still have a lot of lumps like mine, and you need more creaminess, add some more creamy/liquid stuff. This is also a good time to add seasonings, herbs, and cheese. I added more sour cream, a big splash of milk, garlic salt, and onion powder.

Stir again.

Doesn’t that look amazing? Creamy stirred (not mashed) potatoes! Easy schmeasy! (Oh, and you can turn off your stove’s burner now.)

AND my potato masher is so clean and shiny because I didn’t even have to touch it.