0 Picture
Ingredients
- 3 lbs. white boiling potatoes, peeled and quarted
- Kosher salt
- 1/4 lb (1 stick) unsalted butter
- 1/2 to 1 cup half-and-half
- 1/2 cup sour cream
- 1/2 tsp freshly ground black pepper
Details
Servings 6
Preparation
Step 1
Cook the potatoes in a large pot of boiling salted water for 15 - 20 minutes, until very tender. Meanwhile, heat the butter and half-and-half in a small saucepan.
Drain the potatoes. While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 1 tsp salt and black pepper. Mix potatoes until the potatoes are mashed but not completely smooth.
Note:
To keep mashed potatoes warm, put them in a bowl set over simmering water and they'll stay warm for 1/2 hour.
If you plan on serving mashed potatoes right away, use less half-and-half. If you are keeping them hot for up to 30 min., use more.
Review this recipe