Golden Mashed Potatoes
Ingredients
- 3 lb Yukon gold potatoes
- Kosher salt, to taste
- 8 tbsp unsalted butter (one full stick) – room temperature
- 1/2 cup sour cream – room temperature
- 1 cup whole milk – room temperature
- Freshly ground black pepper, to taste
Instructions
- Peel and cut potatoes into half inch cubes. (Note: This can be done one day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.)
- Place potatoes in a pot filled with cold salted water, “as salty as the sea.” Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, approximately 15-20 min.
- Drain the potatoes then return them to the pot. Turn the heat to low and let the potatoes release additional moisture for 1-2 minutes. Then turn off the heat and transfer the potatoes to a large bowl.
- Mash potatoes by hand or in a ricer, then return to the pot.
- With the potatoes in the pot over low heat, gently fold in the butter and sour cream, mixing just enough to melt and incorporate. Overmixing will cause a glue-like texture.
- Add the milk a splash at a time, gently mixing to incorporate. Repeat until you reach the desired consistency – you might use less milk than listed above.
- Season to taste with salt and pepper. Transfer to serving bowl. Garnish with extra butter and/or freshly chopped chives. Serve immediately.
Comments
We tried this recipe for the first time for Thanksgiving 2022. For how simple the prep is (the only time-consuming part is cutting the potatoes) and how quickly they’re finished, they taste great!
Source: The Food Network