Sour Cream Mashed Potatoes

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sour cream mashed potatoes

Sour Cream Mashed Potatoes

Serves 8

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.

Ingredients:

  1. 2 lbs. Yukon Gold potatoes or other boiling potatoes peeled and quartered-I used Yukon Gold and left on the skins
  2. 1/2 C. milk or half and half
  3. 1/2 C. sour cream
  4. 1/4 C. chopped fresh chives
  5. 1 egg well beaten (optional)
  6. S&P to taste
  7. Melted butter to float on top at the end (optional)

Instructions:

  1. 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.
  2. Drain and place them back in the pot to mash by hand or with an electric mixer
  3. Add the milk and mash or mix until blended and fluffy.
  4. Stir in the sour cream, chives, S&P.
  5. 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.
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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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