Mashed Potatoes are a fairly simple food to prepare and most people have a favorite way to make them. It is one of those foods that I don’t eat very often, so when I do – I’m making them worth every bite.
Russet potatoes are usually my potato choice for mashed potatoes, but I do smash New Potatoes or Yukon Gold potatoes in some recipes. Sour Cream Mashed Potatoes are just like they sound – boiled potatoes, butter, heavy cream and sour cream. I prepare the entire recipe in a pot on the stove and pour them into a bowl when creamy and delectable. I prefer to keep them a little chunky, but you can mash until smooth if that’s your preference. Keep them warm over a pot of steamy water on the stove top or in a low oven or warming drawer.
Ingredients
2 pounds Russet Potatoes, washed, peeled and cut in half
1 stick butter + 1 tablespoon
1/2 cup sour cream
1/3 cup heavy cream
salt & pepper
(Serves 6-8)
To Prepare:
1. In a large pot add water to 2/3 full, potatoes and 2 heaping tablespoons of salt. Boil until fork tender, drain and place back inside the pot. Add butter and sour cream and mash for 1 minute.
2. Pour in cream and continue to mash until smooth, but slightly lumpy – I just love the texture! Add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and stir. Place a pat of butter on top and over with plastic wrap, keep warm. Enjoy!
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