Sour Cream Mashed Potatoes Recipe

1. 1

   Peel potatoes, cut into 1-1/2-inch chunks, and place in a large pot.

2. 2

   Immediately add cold water to cover the potatoes by at least 2 inches and enough salt so that the water tastes like seawater.

3. 3

   Bring to a boil over high heat.

4. 4

   Once boiling, reduce heat to medium low and simmer until potatoes can easily be pierced with a fork and just begin to fall apart, about 15 minutes.

5. 5

   Drain potatoes in a colander and let sit undisturbed for about 5 minutes.

6. 6

   Meanwhile, in the pot used to cook the potatoes, warm the butter and 3/4 cup of the milk over medium heat until the mixture is hot and the butter has melted.

7. 7

   Remove from heat.

8. 8

   Pass the potatoes through a potato ricer and into the milk mixture.

9. 9

   Fold in the sour cream until evenly combined and smooth, being careful not to overwork the potatoes.

10. 10

    If the potatoes are too thick, add the remaining 1/4 cup milk and stir to combine.

11. 11

    Season generously with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.