Mashed Potatoes
Mashed potatoes are a true classic. These are chopped small so they cook weeknight-fast. And they’re flavored with plenty of butter and sour cream for complex flavor and perfect texture. No need to puree - a hand masher gets you smooth potatoes once they’re well cooked. Skins on or off is up to you!
Mashed Potatoes
Serves 4
Ingredients
- 4 large Russet Potatoes, chopped small
- salt, to taste, but be generous here!
- 1 stick butter, sliced into tbsp pieces
- 1/2 c. sour cream
Instructions
- Cover potatoes with water in a large pot. Salt well. (Seriously, be generous here, and you won't need to add more!) Cover and bring to a boil over high heat.
- Once boiling, remove lid and continue on a low boil until potatoes are very soft. They should be falling apart easily when stabbed with a fork. May need to reduce heat to prevent boiling over.
- Drain well and return to stove with heat off.
- Add butter and mash well. Stir in sour cream, mixing well to combine.
