Why do I feel like my mashed potatoes are always dry? How can I fix this?!

This is my favorite mashed potato recipe...

1 lb yukon gold potatoes, halved and unpeeled
1 1/2 cup sour cream (you can use light if you want)
2/3 cup milk
1/2 stick butter
salt and pepper to taste

cover halved potatoes with cool water, put a lid on it, bring to boil and then uncover and cook til fork tender/drain

In a pot, combine the butter, milk and sour cream and simmer until the butter is melted. Add salt and pepper to the butter mixture and then pour over the potatoes while still hot.

Use a potato masher and mash until desired consistency...

Garnish with some fresh parsley on top in a pretty bowl and WHALLA!

If you use 3 good sized potatoes then you should add two tablespoons of butter, 1/4 cup of milk, and 1/4 cup of sour cream. But you can add additional milk until you like the texture.

A little more butter is most like;y the cure. Add a tbsp or two, and then you may may need to add a little more milk too, but it just depends as you don't want them to be to thin.

Along with milk and real butter, try adding some sour cream. Also, always have some instant mashed potatoes on hand in case you accidentally add too much milk. This way you can thicken them up again.

My mom.

You must not add enough milk. I can't really give a recipe, it's just a few pats of butter, a slosh of milk and a little salt and pepper.

if there dry then u should use more butter and milk

i just boil peel my potatoes then boil...then mash a little then add milk lots of butter...pepper garlic salt....mix till you like the way it is..if you like it chunky dont mix tooo much

The secret is SOUR CREAM :) I guarentee great potatoes

Mmm I love mashed potatoes and this is my family recipe- it's amazingly comforting. I don't have an exact recipe I always eye-ball it and you can do the same.

Ingredients:
Potatoes- I prefer yukon
Whole milk or cream
Butter
Salt
Water
Parmesan- Optional
Pinch of nutmeg or other herbs or spices- Optional

This recipe is extremely easy-
Boil some water with a pinch of salt. Cut your potatoes into cubes (the smaller you cut them the faster they'll cook and the more nutrients that will boil out). Only put them in the water once it has boiled. Cook until fork tender (I wouldn't cook it any longer because it will have less nutrients, but if you do by accident, it alright). Warm the milk or cream. Drain the potatoes and pour it in a bowl. Mash it with the heated milk or cream, butter, slat, pepper, and any spices or herbs you are using. I highly recommend grated just a tiny bit of nutmeg, it tastes really good. Once you've plated your mashed potatoes, grate some fresh Parmesan rigiano on top, or if you wish you can melt it with your cream when you heat it up.

I think what you did wrong before was overcook your potatoes, or not adding enough cream or butter. It is also possible that you used the wrong type of potatoes. Choosing the right potato to mash will depend on whether you prefer smooth and creamy style or mashed potatoes with a bit of texture (ie., lumpy or the new chef's favorite, smashed).

Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are recommended for boiling applications because they have less starch and a higher moisture content. They hold up to boiling and do not absorb as much water. Waxy potatoes tend to result in a more flavorful end product, but it can be difficult to get a really smooth texture without turning them to glue.

Idaho and russet potatoes have a higher starch content and lower moisture, resulting in a mealier texture when cooked. This means they absorb more moisture and tend to fall apart when boiled. Thus, if you prefer a smoother texture, use mealy potatoes but steam rather than boil.

experience

I've never really followed a recipe, because as you say - it's usually to taste!

For two people, I usually add 2 tablespoons of butter to the potatoes and about a third of a cup of liquid (in my case, a mixture of milk and cream) I mash well and then because I like them to be extra smooth, I use my electric mixture - at the stage of using the electric mixture I can judge if I need anymore liquid and might add just a touch more.

Finally, season with salt & pepper, then serve!