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Sour Cream Mashed Potatoes


The potatoes mashed with sour cream are quite smooth and even more with the addition of whole milk. When preparing the recipe you should remember to take the potatoes out of the water without waiting too much after they are boiled to have the expected consistency of soft potatoes.

The dish can be eaten just plain as it is because it has enough flavor but you can always add some julienne style vegetables or a piece of baked chicken on the side.

Preparation Time: 8 minutes

Cooking Time: 40 minutes

Servings: 6

Mashed potatoes


Ingredients:

  • 9 medium potatoes (suggested varieties: Russet, Yukon gold or any starchy type)
  • 9 tbsp salt
  • 3/4 cup whole milk
  • 1/2 cup 6 tbsp sour cream (around 7 oz)

Directions:

  1. First you should rinse and peel all the potatoes.

  2. Then cut them in quarts, which are 4 similar pieces. (First in halves and then in halves gain.)

  3. After that put the potatoes in a deep saucepan and cover them with water.

  4. Add the salt and carefully mix with a spoon.

  5. Boil them uncovered for about 40 minutes or until tender.

  6. When they are cooked use a potato ricer and put the riced potatoes in a bowl.

  7. With a potato masher mash the potatoes completely.

  8. Add the milk and mash again.

  9. Now you can add the sour cream; use a potato masher to start mixing the potatoes for approximately 1 minute.

Tip:

If you want, in the last step, you can use a whip for mixing the potatoes instead of the masher.


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