Mashed Potatoes

I know I know! It seems like everywhere I go they are either bleh or bombtastic!!! So after many many attempts, this is the best I have made!!!


4-5 Russet potatoes
1/2 stick butter
2-3 spoon dollops Sour Cream


Cut the potatoes in chunks all about the same size. (no more than about an inch) This ensures proper cooking. In a large pot, put the potatoes in and cover with water. Add the salt at this point in time. Cooking with the salt in there will minimize the salt added later.

Let boil till done. You know when you can easily pierce with a knife or fork and the potato falls off with ease. Drain. Mash completely or not if you prefer little potato chunks.

Add the butter along with the sour cream. Mix. Add the milk in SLOWLY!!! Keep going till the desired consistency. You can always add, you can’t take out!

Add the salt and pepper as needed.


Add stuff in that you would think are interesting. Parmesean cheese is awesome, garlic is always good. Loaded mashed potatoes: add cooked bacon, chopped chives, and cheddar.

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1 Comment

  • By Christi Elkins, 2009/04/18 @ 9:37 AM

    Stacy, have you done these with Yukon Gold potatoes. They are dreamy creamy!

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