Mashed Potatoes
PDF
- Yield
- 6 servings
- Prep
- 0:15:00
- Cook Time
- 0:25:00
- Cuisine
- American
- Filed Under
- Side Dishes
- Peel the potatoes and cut them into evenly sized chunks, about 2 inches wide. Rinse well under cold water to remove excess starch.
- Place the potatoes in a large pot and cover with cold water by 1–2 inches. Add 1 tablespoon of salt to the water.
- Bring the water to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 20–25 minutes.
- Drain the potatoes and return them to the pot. Set the pot over low heat and gently shake for 1–2 minutes to evaporate excess moisture.
- Pass the potatoes through a potato ricer into a large mixing bowl for a smooth texture.
- Add the softened butter, sour cream, and heavy cream to the riced potatoes. Gently fold until incorporated, being careful not to overmix.
| 1⁄2 cup |
Unsalted Butter |
| 1⁄2 cup |
Sour Cream |
| 1⁄3 cup |
Heavy Cream |
- Season with 1 teaspoon salt and 1⁄2 teaspoon freshly ground black pepper. Taste and adjust seasoning if necessary.
| 1 tsp |
Table Salt |
| 1⁄2 tsp |
Black Pepper |