Lunch: Sour Cream Mashed Potatoes

Recipe by Alison Roman The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

Ingredients

3 pounds russet potatoes, peeled, cut into 2" pieces
1 pound Yukon Gold potatoes, peeled, cut into 2" pieces
Kosher salt
1 cup heavy cream
1 cup whole milk
1/2 cup (1 stick) unsalted butter; plus more for serving (optional)
Freshly ground black pepper
1/2 cup sour cream
Special equipment: A potato ricer

Instructions

Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10 –15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10 –15 minutes. Set pot aside.
Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

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