Mashed Potatoes With Sour Cream Recipe
-
Loading... - Bridget Cook
- 13 Apr 2022
- 311 Views
- 0 Like
- 0 Comment
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 6 servings
The key to this sour cream potato recipe is making sure you’ve salted your water to taste like the sea. Just like with pasta water, you want salty water so while the potatoes boil they are also soaking in the salt. A bonus shot of flavor comes from the chicken stock. You can add more if you like, or remove it altogether, but you’ll find this secret ingredient adds a complexity of flavor.
If you don’t have a potato masher, you can use a food mill or a fork, but it is important to whip the potatoes after they’ve been mashed well. This creates that deliciously velvety texture you’re looking for.
“This is probably one of the best mashed potato recipes I ever had! I love how light and fluffy they were – definitely great to pair with your favorite braised or stewed meat or by itself!” —Kiana Rollins
Ingredients
4 pounds Yukon Gold potatoes, peeled and quartered
1 cup chicken stock
2 tablespoons kosher salt
1 1/4 cups heavy cream or whole milk
8 tablespoons (1/2 cup) unsalted butter, more for serving
3/4 cup sour cream
1/4 cup thinly sliced chives, optional
Steps to Make It
1. Gather the ingredients.
2. Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.
3. Bring to a boil over high heat, then lower to a simmer. Cook, uncovered, until the potatoes are fork-tender and are beginning to fall apart, 12 to 15 minutes.
4. Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.
5. Drain the potatoes in a colander and return to the pot. Read More…
