Sour Cream Mashed Potatoes

Recipe by: Debra Ponzek | from The Family Kitchen

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

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

INGREDIENTS

2½ pounds Russet potatoes, peeled and cut into medium dice
Salt
2/3 cup sour cream
4 tablespoons (½ stick) unsalted butter, softened
2 teaspoons extra-virgin olive oil
Freshly ground pepper

Directions

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.

Topping Ideas:

Snipped fresh chives

Chopped fresh flat-leaf parsley leaves

Crumbled crispy bacon

Sautéed onions or shallots