Sour Cream Mashed Potatoes
Sometimes plain is the best. Mashed potatoes are one of those dishes where this axiom may hold tried and true. In this recipe, one who is watching his calories can use low-fat milk and fat-free yogurt but frankly, I like the more decadent version. As a last note, my daughter makes some really good mashed potatoes and she actually uses bakers. She scrubs them well and leaves the skin on. Then she boils them and when they are tender proceeds with the recipe below. They are delicious and after beating them with an electric beater, you barely note that the skins were left on.
- 2 lbs. Yukon Gold potatoes or other boiling potatoes peeled and quartered-I used Yukon Gold and left on the skins
- 1/2 C. milk or half and half
- 1/2 C. sour cream
- 1/4 C. chopped fresh chives
- 1 egg well beaten (optional)
- S&P to taste
- Melted butter to float on top at the end (optional)
- Place potatoes in a large pot and cover with water to barely cover. Bring to a boil and cook until the potatoes are tender, about 20-30 minutes depending on the size of the potatoes.
- Drain and place them back in the pot to mash by hand or with an electric mixer
- Add the milk and mash or mix until blended and fluffy.
- Stir in the sour cream, chives, S&P.
- If you wish you can add the one egg, beat some more and then put the potatoes in an oven proof dish. Pour some melted butter on top and place under the broiler for about 3-5 minutes or until the top has browned somewhat. The egg addition is a very old tradition and the reheating of the potatoes will ease your worries about the raw egg addition.