Sour cream mashed potatoes have a depth and richness you can’t get with a plain version. Not to mention they turn out at just the right thickness. Eat them out of the pot with a spoon. I won’t judge.
You know how I love that whole traditional-take-it-and-make-it-your-own thing? Well here we go again. My baked macaroni and cheese is by far the most popular recipe on this blog and I think it’s for that very reason–it’s easy and it’s basic. Let’s do it again with these smooth and creamy mashed potatoes.
I remember when I was a kid, mom mashed her potatoes by hand so they were lumpy. We liked those lumps. But my brother (the potato master) was quick to inform anyone else we ate with if their potatoes were “not like my mom’s”. That was great. I think we offended plenty of women growing up.
This recipe is what I use as the filling for twice baked potatoes or you can transfer them to a baking dish and top with cheese and bacon for an out of this world casserole. Mix in green onions, ham, fresh herbs or goodness–some goat cheese or blue cheese and you can really elevate this to a place in mashed potato land that you’ve never been before.
You can impress important people with mashed potatoes. Who knew?
Smooth and creamy mashed potatoes
- 2 pounds white russet potatoes about 6-8 medium potatoes
- Water to cover
- 3/4 cup sour cream light is fine
- 1/2 stick butter or margarine
- 1 teaspoon salt plus 1/2 tablespoon divided
- Wash, peel and slice potatoes thinly--about 1/4 inch thick.
- Cover with water and bring to a boil.
- Once boiling, add 1/2 tablespoon salt and stir well.
- Cook until the potatoes are tender when poked with a fork--about 15-20 minutes.
- Drain and return to the pot.
- Add butter, sour cream and 1/2 teaspoon of salt.
- Mix well until smooth and creamy. Taste for salt--if you'd like more, go ahead and add the remaining 1/2 teaspoon. I do!