Mashed potatoes must be buttery, creamy, well-seasoned, and smooth without being gluey. You may believe this is a simple starch to prepare but it is full of pratfalls!
First of all, this is a holiday carb; go all in. Don’t fear the cream, don’t fear the butter, don’t fear the salt. Do invest in a ricer; this ensures the smoothest potatoes while avoiding the sad glue texture that occurs when potatoes are over-mashed. Plus, no peeling!
These potatoes make a welcome receptacle for gravy, but are delicious enough eaten with nothing else. I quite like making a large batch and using the leftovers in breakfast hash, potato pancakes, potato puffs and the humble leftovers sandwich.
3 pounds of Yukon gold potatoes, cut into ¾ inch chunks
1 stick of butter
1 cup of heavy cream
½ cup of sour cream, room temperature
Bunch of chives, for garnish
Into a large stock pot, add potatoes and enough cold water to cover them. Add 1 ½ tablespoons of salt and bring to a boil. Cook, until the potatoes are tender, about 30 minutes.
Drain into a colander and allow to steam dry for at least 5 minutes.
Meanwhile, in a smaller saucepan, heat together the heavy cream and butter until just simmering and the butter is melted through.
Rice the potatoes into a large bowl, discarding the peels from the device from time to time. Pour over the hot butter/cream mixture and the room temperature sour cream, plus plenty of black pepper and 2 teaspoons salt. Mix until just combined. Taste and adjust seasoning as needed. Garnish with snipped chives and enjoy!
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