I have always loved mashed potatoes. For as long as I can remember. My grandmother used to make the absolute best mashed potatoes I’ve ever had. I sure to miss them. My dad can come pretty close. I can’t come close to save my life. Since I can’t re-create her recipe, I decided to find something completely different and start another favorite mashed potato recipe. Nothing will ever replace my grandmother’s, but there’s room for two favorites I suppose. What I love about these is that they have the skin still on them. That’s a bonus for two reasons: 1) less work because you don’t have to peel the potatoes and 2) an extra special touch to an otherwise sometimes boring side dish.
Creamy Mashed Potatoes
These Creamy Mashed Potatoes are always a favorite during the holidays!
- 1 1/2 lbs. of russet potatoes washed & unpeeled
- 1 1/2 lbs. of red potatoes washed & unpeeled
- 1 tbsp. plus 2 tsp. salt
- 1/4 c. unsalted butter
- 1 c. heavy cream
- 1/2 c. sour cream
- 1/2 tsp. freshly ground pepper
- Largely dice the potatoes. Place potatoes and 1 tbsp. salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer, covered, for 25-35 minutes, until the potatoes are completely tender (the easiest way to test if they are ready is to pierce with a fork). Drain.
- In a small saucepan, heat the heavy cream and butter. Put the potatoes in the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up.
- Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed.
- Fold in the sour cream and remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Adapted from Food Network Magazine, Thanksgiving Issue Volume 4, Number 9 11/2012