On the top of all “comfort foods” lies the beloved recipe for good ole homemade mashed potatoes. There is a science to making this recipe, believe it or not. You want them to be creamy, buttery and savory.
(If you’ve had chunky, runny, unflavored mashed potatoes you know what I’m talking about).
Cut potatoes in half
Boil water and add potatoes. Boil on high heat until potatoes are soft enough for a fork to go through (approximately 20 mins).
Drain potatoes in a colander
Add 1 stick of butter, 1 cup of sour cream, salt and pepper to hot potatoes. Mix well.
Add milk to mashed potatoes until you reach your desired consistency (about 1/2 a cup).
Whip until… perfect.
- 8 Yukon Gold potatoes
- ½ cup butter
- 1 cup sour cream
- ½ cup milk
- salt and pepper
- Start boiling a large pot of water on the stove (high heat).
- Peel and rinse potatoes, cut in half, place in boiling water.
- Boil for 20 mins or until potatoes are soft enough for a fork to pierce through.
- Drain potatoes in a colander.
- Place in a large mixing bowl.
- Add butter, sour cream, salt and pepper. Beat well with blender.
- Add milk until your desired consistency.