Standard Mashed Potatoes

It's hard to beat a good ol' standby.  Here's basic mash potatoes in their purest and yummiest form.
6 medium russet potatoes
8 tablespoons butter
1/2 cup sour cream
1/2 to 3/4 cup half & half
salt & pepper to taste
Bring large pot of water to boil.  Meanwhile peal potatoes & rinse with cold water.  Cut potatoes into quarters.  Remove pot from burner & add potatoes, then return pot to burner & bring to a full boil.  Cook for 20-30 minutes or until fork can be easily inserted into potatoes.  Drain potatoes & return the pot.  Put on the burner on low heat.  Add butter & mash until all the lumps are out.  If you want them really creamy take the beaters to them on low speed.  Stir in the sour cream & milk a little at a time until desired consistency.  Add the salt & pepper to taste.  Serve up warm with some good ol' gravy.  Enjoy!
*You can make these ahead of time.  Just put into a casserole dish & refrigerate.  They will keep in the fridge for a day or two.  When you're ready pop 'em into a 350 degree oven for about 30 minutes, or until heated through.

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