Sour Cream Mashed Potatoes

Photo: flickr user Leeks 'N' Bounds

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.

Cook potatoes in boiling salted water until they break apart when pierced with a fork.

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.

Scoop the sour cream into the bottom of the pan with the potatoes and allow to heat. Add butter.

Whip potatoes with electric mixer until light, smooth and fluffy. Add additional salt is necessary.

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

6.0 servings

Friday, December 10, 2010 - 1:02am