When you and the kids are in the mood for a super comfort food, it doesn’t get any better than these smooth, creamy potatoes. Let’s face it: Sometimes mashed potatoes need to be mixed with nothing fancier than butter and sour cream. When I was a kid I used to put tons of butter and mounds of sour cream on baked potatoes, and I have never lost the pleasure of that taste memory. The olive oil rounds out the flavor and we like to top these with snipped chives, chopped parsley, crumbled crispy bacon, or sautéed onions or shallots—or all of the above!
Yield: Serves 6
2½ pounds Russet potatoes, peeled and cut into medium dice
2/3 cup sour cream
4 tablespoons (½ stick) unsalted butter, softened
2 teaspoons extra-virgin olive oil
Freshly ground pepper
Put the potatoes in a large saucepan and add enough cold water to cover by an inch or two. Add about a teaspoon of salt and bring to a boil over high heat. Reduce the heat to medium high and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a fork or small knife. Drain.
In the bowl of an electric mixer fitted with the whisk attachment, beat the potatoes on low to medium speed. While they are mixing, add the sour cream, butter, and oil. Stop the machine to scrape down the sides of the bowl several times. Season with salt and pepper. Sprinkle with desired toppings. Serve immediately while still hot.
Snipped fresh chives
Chopped fresh flat-leaf parsley leaves
Crumbled crispy bacon
Sautéed onions or shallots
Call the kids:
• Rinse the potatoes under running water
• Measure the sour cream, butter, and oil
• Add the sour cream, butter, and oil to the potatoes