Creamy Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium sized potato for each person being served. I usually cook more for bigger eaters and for leftovers.
salt
sour cream (I use fat free. I think it works the best)
Butter or spread if desired
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Directions: |
Directions:Peel potatoes and cut in quarters or smaller chunks. I usually cook 4 to 6 potatoes for Grandpa and me. Put chunks in a pan of water that covers the potatoes until all the potatoes are peeled and chunked. Pour out enough water so that it just comes under the top layer of potatoes.
Add salt. About 1 rounded teaspoon for this amount of potatoes.
Bring to a boil then lower heat and slow boil for 20 to 25 minutes.
Drain off water
Add 3 to 4 large spoons full of sour cream. (Add butter if desired. I don't) Beat with an electric mixer until they are smooth and creamy. For larger batches add more sour cream. You can adjust the amount of sour cream you like. Taste test to determine your preference. Mashed potatoes made this way taste and have the same texture as just fresh made mashed potatoes when reheated. |
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Number Of
Servings: |
Number Of
Servings:2 to 4 or as many potatoes as you use |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I saw Chris's Margaret make mashed potatoes this way once so I guess I stole it from her. (Sorry Meg) But it sure is great. I think garlic cloves cooked with the potatoes would be really good too for garlic mashed potatoes. I am going to try that some time.
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