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
Ingredients
- 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
Instructions
- 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!
Rachel Ballard
Friday 10th of March 2017
such a nice, rich, thick recipe
Kim Honeycutt
Tuesday 2nd of September 2014
To this day I tend to say "It's not like my Mom's" cause to me, my Mother was a great cook!! Mother would have been 89 years old today had she not died this past February. :-( I miss her so much!! :-(
These potatoes sound simply delicious!! Pinned it!! :-)
Rachel Ballard
Friday 5th of September 2014
I know--there's nothing like eating the food we grew up on is there, Kim? I totally get it.