Sour Cream Mashed Potatoes
User Reviews
5.0
3 reviews
Excellent
Sour Cream Mashed Potatoes
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These Sour Cream Mashed Potatoes are fluffy, flavorful, and extra creamy. You'll savor every bite!
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Ingredients
- 5 pounds Russet potatoes peeled and cut into large, uniform sized pieces (see note 1)
- Salt and freshly ground black pepper
- 1 cup butter melted (2 sticks, see note 2)
- 1 cup milk hot, plus more if desired (up to 1 1/2 cups)
- 1 cup sour cream
Instructions
- In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Return potatoes to pot and mash to a uniform consistency. Using a rubber spatula, fold in melted butter until just incorporated.
- Slowly stir in 1 cup hot milk and sour cream. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.
Equipments used:
Notes
- Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
- Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy. If you mix up the order, you could end up with gluey spuds. (Thanks Cook's Illustrated for this tip!)
- Yield: This recipes makes about 10 cups mashed potatoes, enough for 10 (1-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow Cooker Mashed Potatoes: Add the peeled, cubed potatoes and 1 ½ cups milk to the bottom of a crock pot. Sprinkle with 1 tablespoon salt, cover, and cook on HIGH for 3 to 4 hours, stirring every hour or so. Mash to a smooth consistency and stir in ½ cup (1 stick) butter until smooth. Season to taste with salt and pepper.
Nutrition Information
Show Details
Serving
1 cup
Calories
304kcal
(15%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
158mg
(7%)
Potassium
833mg
(24%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
524IU
(10%)
Vitamin C
11mg
(12%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 304kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 158mg | 7% |
| Potassium | 833mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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