Thursday, January 19, 2012

Creamy Mashed Potatoes

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I’ve made this creamy mashed potato recipe for Thanksgiving and Christmas holidays for the past three years or so. Once my family discovered they liked my potatoes, they ask to bring them to each family event. I make them ahead at home and then put them in a crock pot on warm. Then there’s no work once the party starts.

Creamy Mashed Potatoes

3 lbs russet potatoes (Yukon is also delicious)
1 stick (1/2 cup) butter
1 cup sour cream
Salt and Pepper to taste

Wash, peel, and cube potatoes. Place in large pot and cover with water. Add salt to water. Boil for about 18-20 minutes. Drain. Put potatoes back in pot on low heat for a minute or two to get any extra water out. Slice the butter into tablespoons and add to potatoes. Add the sour cream and mash the potatoes. Add salt and pepper to taste. Serves 6. (You can also try garlic salt or seasoned salt.)

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