Perfect Mashed Potatoes

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  • 2 pounds potatoes (Russet, large red or Yukon Gold)
  • 1 cup heavy cream or whole milk
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper


Peel potatoes, or leave unpeeled, according to your preference. Choose potatoes that are similar size and cut larger potatoes into pieces if necessary.
Place in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until pierced easily with a paring knife.
Drain well and return to pot. Let potatoes sit in pot, uncovered, for a few minutes before mashing.
Meanwhile, heat butter and heavy cream in small saucepan until butter is melted.
Mash potatoes to desired consistency.
Stir in butter and cream, then add sour cream. Season to taste with salt and pepper.

Garlic Mashed Potatoes: Boil 4-5 large garlic cloves with potatoes. Mash garlic with potatoes, or add 1/4 cup mashed roasted garlic cloves (Antipasto Bar) to cooked potatoes. Horseradish Mashed Potatoes: Add 2 cloves minced garlic and 2 tablespoons prepared horseradish to warm cream. Cheddar Herb Mashed Potatoes: After adding cream to potatoes, stir in 1/2 cup shredded sharp Cheddar cheese and 2 tablespoons chopped herbs (parsley, thyme, chives).
Recipe from Central Market Mill Creek - Culinary Resource Center
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