I wrote a while back that I am not a huge fan of white potatoes. I wasn’t lying, this is still 100% true. Sweet potatoes will always be my favorite starchy tuber weakness.
BUT, on rare occasions I find myself in need of white, fluffy, creamy mashed potatoes.
I have no idea. It makes no sense. But, who am I to question the potato craving?
Having spent 3 years at boarding school and then college, I have eaten my fair share of cafeteria mashed potatoes. When I think of these mass-produced potatoes, I think of gluey, flavorless carbohydrates.
no bueno. However, when you cook for hundreds of people, you do what you can.
I don’t ever plan on cooking for hundreds of people, so no glue here (which actually happens from over mixing).
My favorite mashed potatoes (and the ones pictured here) are slightly chunky with the skin on, but feel free to peel your potatoes and mash to your hearts content.
Butter, cream and sour cream (and salt!) are mandatory whenever I make mashed potatoes. Not too much, but just enough to prevent me from grabbing the ketchup from the refrigerator (which is ok, too, since ketchup is amazing).
- 1 lb. red potatoes washed and cut into quarters
- 2 tablespoons milk
- 3 tablespoons heavy cream
- 2 tablespoons butter
- 1/4 cup sour cream
- salt + pepper to taste
In a large pot, cover quartered potatoes with cold, salted water. Bring water to a boil over high heat. Once boiling, reduce heat to low and simmer, covered, until potatoes are fork tender, approximately 20-25 minutes. Remove from heat and drain the water once the potatoes have finished cooking.
When the potatoes are nearly finished cooking, combine the butter, milk, cream and sour cream in a small bowl or sauce pan and heat (stovetop or microwave). Set aside.
Gently pour drained potatoes into a large bowl. Pour the heated cream, milk, butter and sour cream over the potatoes and mash with a potato masher. Add salt and pepper (at least 1 teaspoon of salt) and mash until desired texture and consistency is reached (I prefer mine slightly chunky).