Sour Cream Mashed Potatoes
Creamy and rich mashed potatoes made with a combination of russet and Yukon Gold potatoes, enhanced with heavy cream, butter, and a finishing touch of sour cream for extra richness and tang.
Ingredients
- •3 pounds russet potatoes, peeled, cut into 2" pieces
- •1 pound Yukon Gold potatoes, peeled, cut into 2" pieces
- •1 tablespoon Kosher salt
- •1 cup heavy cream
- •1 cup whole milk
- •½ cup (1 stick) unsalted butter; plus more for serving (optional)
- •½ teaspoon Freshly ground black pepper
- •½ cup sour cream
- •1 piece A potato ricer
Cooking Instructions
- 1.
Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10-15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10-15 minutes. Set pot aside.
30 min
- 2.
Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
5 min
- 3.
Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
10 min
- 4.
DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.
