(Photos updated March 2016)
Believe it or not, I am not a huge fan of mashed potatoes. As a kid, the only thing I would eat that resembled a potato, was french fries. As an adult, I have come to love potatoes, but usually in a baked or boiled form. Mashed potatoes always turned me off because they were usually too mushy or bland for my taste.
Now, when I came across this recipe, I was hooked. It is the perfect blend of creamy potatoes with a few chunks here and there. The sour cream makes a huge difference in the taste, instead of all milk. So don’t skimp! It is a perfect side dish when you are craving comfort food, and it takes very little time.
Recipe from The America’s Test Kitchen, Healthy Family Cookbook
Creamy Mashed Potatoes
These mashed potatoes are simple, but full of flavor. Wonderfully creamy, these will be the mashed potatoes you want at every meal.
Ingredients
- 2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2 inch thick
- 1/4-1/2 cup 2 percent lowfat milk (I use whole milk), warmed
- 1/3 cup lowfat sour cream, room temperature
- 2-3 Tablespoons unsalted butter, melted
- salt and pepper
Instructions
- Place the sliced potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of the potato with no resistance), about 15 minutes.
- Drain the potatoes and return to the saucepan set on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain (If you desire an absolutely smooth puree, you can use a food mill or ricer). Fold in the1/4 cup milk, sour cream and butter until just incorporated. If needed, add the rest of the milk. Season with salt and pepper to taste and serve.
