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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Adapted from Food Network Magazine, Thanksgiving Issue Volume 4, Number 9 11/2012
Sandy
How much butter?
Yvonne
I’m sorry Sandy, don’t know how I missed that, it’s one of the best parts! I’ve updated the recipe – it’s 1/4 c. unsalted butter!
Mashed potatoes are my down fall! I can never get the right consistency. I either overcook or under cook those things! I love that you combined both russet and red!
Yvonne
Aren’t they the best?! The consistency can be a little tricky, but I think I’ve got it down!