Sour Cream Mashed Potatoes
Russet potatoes mashed with warm milk, melted butter and sour cream for creamy mashed potatoes with a hint of tang. Serves 6.
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Ingredients
- 3 pounds russet potatoes scrubbed, peeled and cut into 1-inch cubes
- 1 cup whole milk warmed
- 8 tablespoons butter 1 stick, melted
- 1/2 cup sour cream
- kosher salt and black pepper to taste
- butter pats and chopped parsley or chives optional, for garnish
Instructions
- Put the potatoes in a large pot of lightly salted cold or room-temperature water, with the water 2 inches above the potatoes. Boil for 10 minutes, or until fork tender.
- Drain the potatoes in a colander to remove as much water as possible, then return them to the pot.
- Pour the warm milk and melted butter over the potatoes, add the sour cream and a few pinches of salt and pepper, and mash just until smooth and creamy. Don't over-process them; if they need more moisture, add a little more melted butter, not milk.
- Taste and add more salt and pepper, without overmixing. Garnish with pats of butter and fresh parsley or chives if you like, and serve warm.
Notes
Mash just until smooth; over-processing makes them gummy. Can be made and chilled up to 2 days ahead. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 373kcalCarbohydrates: 42.5gProtein: 6.6gFat: 20.6gSodium: 39mgFiber: 4.8gSugar: 4.6g