@ariannalerner Replying to @Aileen Sandoval602 My Go-To Mashed Potato Recipe, But A Must-Have On Thanksgiving🦃✨ #fyp #mashedpotatoes #potato #mashedpotat... See more
Ingredients
2 lbs Yukon Gold potatoes
2 lbs red potatoes
6 tablespoons unsalted butter
1 cup heavy cream (warmed)
½ cup sour cream
Salt (to taste)
Black pepper (to taste)
Instructions
Prep the Potatoes:
Peel the potatoes over a trash bag for easy cleanup.
Rinse the peeled potatoes thoroughly and dice them into evenly sized chunks. This ensures they cook uniformly. Avoid cutting them too small to prevent them from absorbing excess water.
Boil the Potatoes:
Place the diced potatoes into a large pot filled with cold water. Heavily salt the water to season the potatoes as they cook.
Bring the water to a boil and cook the potatoes until they’re fork-tender (about 15–20 minutes).
Drain and Mash:
Drain the potatoes and return them to the same pot.
Using a masher, smash the potatoes until smooth (or until your arm gets a good workout!).
Incorporate the Butter and Cream:
Add the butter to the potatoes and mash until melted and fully incorporated.
Slowly pour in the hot heavy cream while continuing to mash until the potatoes reach your desired consistency.
Add Sour Cream and Seasoning:
Mix in a generous dollop of sour cream for tangy richness.
Season with freshly cracked black pepper and adjust salt to taste.
Serve:
Your creamy, buttery mashed potatoes are ready! Serve them hot as the perfect Thanksgiving side dish.