Perfect Mashed Potatoes

 Mashed Potatoes

Every good southern lady that every meal needs some kind of starch.

In the Trimble house growing up, Big Darla (a.k.a my momma) always had a bowl of mashed potatoes on the dinner table or in the fridge from the night before.

I remember a time when I just ate butter and mashed potatoes.

I was very large……

Now that I’m pregnant.  I have an excuse to be large! So, like Big Darla, I always have a bowl of mashed potatoes on the dinner table or a bowl in the fridge from the night before.

 Mashed Potatoes

Keeping the skins on and cut into 1/2 inch cubes, boil for 20 to 30 minutes, until potatoes are tender.

Drain the potatoes and return them to the stock pot.  Immediately mash the potatoes with a potato masher or ricer.

 Mashed Potatoes

Add butter and sour cream, and continue to mash.

 Mashed Potatoes

Andddd, because you need a reason to get on the treadmill in the morning, add heavy cream.

Mash again, and check the consistency.

If the potatoes have a rough consistency, add more sour cream and heavy cream. Season with salt and pepper.

Perfect Mashed Potatoes

Bon Appetit!

Perfect Mashed Potatoes
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Ingredients

  • 2 lbs Potatoes
  • 1/4 cup unsalted butter
  • 1/2 cup sour cream
  • 3 tbsp heavy cream
  • Salt and Pepper

Instructions

Keeping the skins on and cut into 1/2 inch cubes, boil for 20 to 30 minutes, until potatoes are tender. Drain the potatoes and return them to the stock pot. Immediately mash the potatoes with a potato masher or ricer. Add butter and sour cream, and continue to mash. Add heavy cream. Mash again, and check the consistency. If the potatoes have a rough consistency, add more sour cream and heavy cream. Season with salt and pepper.

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