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 personally 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 have prepared New Potatoes or Yukon Golds in a mashed form – Russets are less waxy and create a magnificent mouthfeel when mixed together.
Sour Cream Mashed Potatoes are just like they sound – potatoes, butter, heavy cream and sour cream. We are not skimping on calories here and why should we?? I prepare the entire recipe in a pot on the stove and pour them into a bowl when creamy and delectable. You can keep them warm over a pot of steamy water, in a low oven or warming drawer.
These potatoes are delightful next to roast turkey, baked ham or part of a vegetarian meal. There is no doubt you will love them!
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
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!