I know this is the second post on potatoes in about as many days, but can you blame me? Potatoes are just so damned tasty. Mashed potatoes are one of those foods that I could just eat for the entire meal. It wouldn’t be balanced, for sure, but it would be a meal! They’re the best kind of comfort food. Warm, filling, with a hit of butter for good measure. I always used to make my mashed potatoes with the standard butter and milk, but then I started replacing half the milk with sour cream. They was good, but not great. It was when I used all sour cream and no milk, that I was finally satisfied with my mashed potatoes. These are creamy and slightly tangy, rich but not overwhelmingly so. Perfect with any meal, or as a meal in themselves if you’re so inclined. Don’t worry, I won’t tell.
super creamy mashed potatoes
1 lb. yukon gold potatoes
4 Tbs unsalted butter
3/4 c sour cream
2 tsp parsley (these are equally awesome with chives)
kosher salt and fresh ground pepper, to taste
Start by scrubbing the potatoes thoroughly. We’re going to keep the skins on, so it’s best that they’re squeaky clean. Once the potatoes are clean, chop them into 1-inch cubes and place them into a medium saucepan. Cover the potatoes with cold water so they’re submerged by about half an inch of water. Put the pot on the stove to boil, on medium heat, until the potatoes are very soft when poked with a fork, about 25-28 minutes. The potatoes should break up easily without much resistance.
Once the potatoes are thoroughly cooked, drain them in a colander and immediately return them to the hot pot. Add the butter now while the potatoes are still hot. Using an old-fashioned potato masher (or a ricer, if you’re fancier than I am), mash the potatoes until they’re relatively smooth. They probably won’t get totally smooth and lump-free using this method, but just call them rustic, eh?
At this stage, I keep using the masher to incorporate the rest of the ingredients. It’s fine as long as you don’t go crazy with it, cause they could end up gluey and gross if they get mixed too much (the starches get released and overworked, food science-y stuff, yadda yadda). Add the sour cream, parsley, and enough salt and pepper to make you happy, and mash away until the potatoes are smooth.
So now you’re left with a fluffy pile of delicious potatoes. I’m crazy about black pepper so I usually add lots of it, but that part is up to you. I like to garnish the finished mashed potatoes with a little more parsley, and then dig in. Where’s my spoon?