My Mashed Potatoes hack! #queengstexaskitchen #mashedpotatorecipe #sidedish #thanksgiving

This recipe shows how to make creamy, buttery mashed potatoes with a bouillon boost. Start by peeling and cutting russet potatoes into 1.5‑inch cubes, then boil them in water with chicken bouillon until fork‑tender. Drain and transfer to a bowl, adding butter, sour cream, additional bouillon powder, and garlic powder while still hot. Mix on low speed until smooth and fluffy, then taste and season as needed. Serve in a bowl topped with a generous sprinkle of coarse black pepper.