Twice-Baked Mashed Potatoes – a delicious recipe with potatoes, potatoes, apple cider vinegar, butter, salt, sour cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the cubed sweet and russet potatoes together in a medium-to-large pot, and cover with cold water.
2
Bring the pot with potatoes and water to a boil on the stove. Reduce to a simmer and cook until the potatoes are tender and falling apart, 20-30 minutes. Be sure to test both russet and sweet potato cubes for done-ness.
3
Drain the water and return the potatoes to the pot. Using a potato masher, begin to mash the potatoes. Add the butter, salt, pepper, and apple cider vinegar.
4
When potatoes are close to the texture you want, add the sour cream and rosemary. Mix well to blend all ingredients evenly. Serve warm.
5
Note: these mashed potatoes are meant to be a bit on the chunky side. If you would like thinner mashed potatoes, you can add more sour cream, or a bit of chicken stock to obtain a smoother texture.
158
kcal
Calories
10
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-2 cups cubed sweet potatoes, 1-2 cups cubed russet potatoes, 2 tablespoons apple cider vinegar, 1 tablespoon butter, and more.
Yes, Twice-Baked Mashed Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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