I am so beside myself right now. Not because of this bowl of creamy dreamy deliciousness, but because it’s only 3 days until my house will be filled with family and close friends, a 20 lb bird in the oven and my living room will be morphed into a cozy dining space filled with candles, painted gourds and dish after dish of great food. I still feel like it’s Summertime and can’t even believe that we are about ready to give thanks. I hope I’m not alone on this . Say you’re with me!
If you’re still on the hunt for a delish mashed potato recipe, this is one for the keeper file. The only special tool needed is a potato ricer but you can certainly whip them with a hand mixer or even an old fashioned potato masher. Using a ricer will make the potatoes silky smooth with not a lump in sight. Lumps or no lumps, mashed potatoes are a GREAT thing.
Mashed potatoes are made extra creamy with the edition of sour cream. Make them skinny with skim milk and fat free sour cream or go crazy with whole milk & regular sour cream. Either way, they are easy and delicious.
- 3 pounds russet potatoes, peeled and cut into large rounds
- Kosher salt
- 1 1/4 cup milk
- 6 tablespoons unsalted butter
- 3/4 cup sour cream
- salt & pepper, to taste
- Bring a large pot of water to a boil. Add the potatoes and salt, to taste. Boil until fork tender. Drain well in a colander.
- Return the pot to the stove and add the milk and butter and warm over medium-low heat. While the butter and milk are warming, rice the potatoes into the milk mixture. When all potatoes are riced, add the sour cream and season to taste with salt and pepper. Stir with a wooden spoon and serve immediately.