Cooking Classics: Sour Cream Mashed Potatoes

Cooking Classics

The Technique

Sour Cream Mashed Potatoes

Sour Cream Mashed Potatoes are a comforting addition to many main dish foods including beef & chicken & the good news is that this basic fundamental side dish is simple to replicate. Cut the potatoes into a similar size to allow them to cook evenly & add about an inch of water to cover them before cooking. This will allow for a bit of evaporation to take place. Blend the cooked potatoes & the remaining ingredients just until combined for the fluffiest texture. Homemade mashed potatoes do not necessarily need to be whipped until completely smooth as a few lumps signals guests & family they were prepared from scratch. Learn how to make this crowd pleasing side dish in your very own kitchen.

Sour Cream Mashed Potatoes
makes 6 servings 

2 lbs russet potatoes
3/4 cup sour cream
2 Tbsp butter
3/4 tsp kosher salt
1/8 to 1/4 tsp freshly ground pepper

Peel & cut the potatoes into 1-inch pieces. Bring them to a boil in a 3-quart saucepan over High heat. Once the water comes to a boil, start the timer. Cook the potatoes 20 minutes or until fork tender. Drain. Return the potatoes to the saucepan & place them back over the heat for just a few seconds so that any excess steam evaporates. Add the sour cream, the butter, the salt & the pepper. Break up the potatoes with a dinner fork. Stir the potato mixture until the butter melts & the potatoes are fluffy. Taste & adjust the seasonings.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Sour Cream Mashed Potatoes

Fresh chives & parsley brighten this baseline dish instantly or add chopped, cooked bacon or shredded Cheddar cheese for more great flavor. If beef cuts are on the menu such as a chuck roast, Sour Cream Mashed Potatoes pair beautifully with a braised pot roast & a luxurious gravy prepared with the pan drippings. 

The Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

No. 1

Peel & cut the potatoes into 1-inch pieces. Bring them to a boil in a 3-quart saucepan over High heat. Once the water comes to a boil, start the timer. Cook the potatoes 20 minutes or until fork tender. Drain. Return the potatoes to the saucepan & place them back over the heat for just a few seconds so that any excess steam evaporates. 

No. 2

Add the sour cream, the butter, the salt & the pepper. Break up the potatoes with a dinner fork. 

No. 3

Stir the potato mixture until the butter melts & the potatoes are fluffy. Taste & adjust the seasonings.

The Tune
“In The Mood” The Andrews Sisters

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