Best Mashed Potatoes Recipe With Sour Cream

Fill the pot up with just enough cold water to cover the potatoes.

Best mashed potatoes recipe with sour cream. As soon as the potatoes are tender drain. Step 1 place potatoes in a large pot with enough water to come up 2 inches from the bottom. Drain the potatoes and return them to the pot. Bring to a boil.

Place the potatoes back into the pot and cover the potatoes for about 5 mins. Heat up the milk until it s hot. Drain and return to stove. Now onto step 6 add the sour cream and stir again.

Pour the hot milk see notes softened butter and sour cream into. Bring to a boil. Drain and transfer to a large bowl. Step 2 add butter parmesan cheese chives cream cheese garlic salt and pepper.

Add the peeled and quartered potatoes to a large pot. Add 2 teaspoons salt reduce heat and. Serve topped with additional butter and pepper. Directions cut the potatoes into 1 inch cubes and place them in a large pot.

Use a potato masher to mash until. Ingredients 4 1 2 pounds russet baking potatoes scrubbed peeled and cut into 1 inch cubes 1 1 2 cups whole milk 8 tablespoons butter plus a little more to dot on top 1 cup sour cream sea salt to taste black pepper to taste optional garnish. Cover and simmer for 15 20 minutes or until tender. Meanwhile heat the milk and butter in a small saucepan making sure it doesn t boil.

Step 9 put your dish in the oven to bake. Directions to large pot add potatoes and enough cold water to cover. Wait until the dish gets golden and bubbly. Make sure it is smooth leveled and nice looking.

Bring to a boil. Set aside until the potatoes are. Step 7 add the butter green onions salt and pepper. Cook until tender but still firm.

Step 2 add the butter sour cream cup of the milk 1 teaspoon salt and teaspoon pepper to the potatoes and mash until smooth adding more milk if necessary. Cover the potatoes with cold water and add enough salt. Step 8 pour you mashed potatoes into your baking dish. Place potatoes in a dutch oven and cover with water.

Add sour cream milk butter and 1 2 teaspoon each salt and pepper and smash to desired consistency then fold in. Bring to a boil and cook for 20 to 25 minutes until fork tender.