| Servings |
servings
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Ingredients
- 3 pounds Potatoes such as Yukon Gold
- Kosher Salt
- 1 1/2 cups Milk
- 6 tablespoons Butter
- 1/2 cup Sour Cream
- 1/2 teaspoon Pepper
Ingredients
|
Instructions
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
Recipe Notes
Variations:
- Add 3 oz of room temperature White Truffle Butter to mashed potatoes
- Add 1/2 cup freshly grated Parmesan Cheese to mashed potatoes
- In a pan, add 1/2 cup Olive oil and 1/2 Garlic Cloves, bring it to a boil, lower the heat and simmer for 20 minutes until the garlic is soft and just lightly browned. Turn off the heat and let it cool for 20 minutes. Add the tender garlic to the mashed potatoes along with 3 tablespoons of the oil.
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