Sour Cream Mashed Potatoes
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds Russet potatoes
3 cups water
1 teaspoon salt
3/4 cup Sour Cream
2 tablespoons butter
Salt to taste
Peel and quarter potatoes.

Preparation

1 Cook potatoes in boiling salted water until they break apart when pierced with a fork. 2 Drain the liquid from the potatoes (reserve it for gravy if you wish) and return the potatoes to low heat to dry out any moisture remaining. 3 Scoop the sour cream into the bottom of the pan with the potatoes and allow to heat. Add butter. 4 Whip potatoes with electric mixer until light, smooth and fluffy. Add additional salt is necessary.

About


VARIATION: Buttermilk Mashed Potatoes - Substitute 1/2 cup buttermilk for sour cream.