I don’t often make mashed potatoes because I feel like if you are going to make them, you need to go all out and make them well.
To make them well in my opinion requires a lot of butter, cream & white potatoes. Since I generally stay away from dairy because it’s inflammatory & white potatoes because they are so high in carbs, I can’t really include this in my regular repitoire.
That being said, I love some good mashed potatoes & I believe I have perfected them. This is the perfect side dish for a night when you are celebrating something or having company over. I love it because it’s luxurious, yummy & something you can make ahead which leaves you more time to enjoy your guests.
3 pounds of red potatoes (quartered, unpeeled)
1 stick of butter
1/2 to 1 cup of cream
1/2 cup sour cream
Salt & pepper to taste
Whole Milk – Optional
- Add you potatoes to a large pot of cold salted water. Boil your potatoes until they are nice and soft, about 15-20 minutes.
- Once done, drain your potatoes & add them back to the pot with the heat on low. Your goal is to get as much moisture out of the potatoes as possible. Using a wooden spoon stir them until the steam from the potatoes is gone or severely reduced.
- Meanwhile, heat the butter & cream in a saucepan until the butter is melted.
- Once the potatoes are as dry as possible, add them to an electric mixture fitted with a paddle attachment. Set it to low & begin adding the butter & cream mixture.
- Add in the sour cream, salt & pepper.
- You can serve hot or at this point you can pop them in a casserole dish to serve the next day.
- If serving the next day, heat the oven to 350 degrees, make some crevices in the mashed potatoes & pour the whole milk into the crevices. Heat the potatoes for 30 to 60 minutes until they are warmed through.