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Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.
- 3 pounds russet potatoes, peeled, cut into 2" pieces
- 1 pound Yukon Gold potatoes, peeled, cut into 2" pieces
- 1/2 cup (1 stick) unsalted butter; plus more for serving (optional)
- Freshly ground black pepper
Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10–15 minutes. Set pot aside.
Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.
Nutritional ContentCalories (kcal) 430 Fat (g) 26 Saturated Fat (g) 16 Cholesterol (mg) 85 Carbohydrates (g) 43 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 7 Sodium (mg) 100Reviews Section
How To Make Instant Potatoes Taste Like The Real Thing
I’m not ashamed to admit that I’m a big fan of instant potatoes. Nothing can beat the taste and texture of “real” mashed potatoes, but they take a lot of time to make! Not to mention the effort it takes to actually mash the potatoes once they’re cooked. Instant potatoes take a fraction of the time to make, and they make a perfect side for quick weeknight dinners. (Because they’re gluten free, we eat instant potatoes regularly enough at home that I usually just buy a big box of them at Costco.)
I thought I had made potatoes in every form they could possibly be made! We are definitely a "meat and potatoes" kind of family. especially since . Continue Reading
But when Thanksgiving Day comes around, a lot of people feel compelled to go to the effort of making homemade mashed potatoes. They buy a big bag of Yukon Gold or russet potatoes, peel, cut, boil, mash, and dress it all up with butter, milk, bacon bits, and other seasonings. But on a day when your oven, electric roaster, slow cooker, and Instant Pot are already working overtime, you may want to consider cheating a little on the mashed potatoes!
Just because instant mashed potatoes are quick and easy to make, that doesn’t mean they have to be boring. Some brands recommend adding butter during the cooking process, which adds both utter flavor and creaminess to the finished potatoes. But that got me thinking… what other ingredients could I include to add more flavor to my instant potatoes?
Sour Cream Mashed Potatoes
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Influenced by our Eastern European heritage, my family eats a lot of potatoes. Mashed is the favorite treatment, and the dish always includes an unapologetic amount of butter, milk, and the “secret” ingredient, sour cream. The tang of these mashers pairs well with dishes like meatloaf, pot roast, and beef stew, and also works to liven up your Thanksgiving dinner.
Special equipment: A potato ricer is invaluable when mashing spuds—it creates a consistency unattainable with a regular potato masher.
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Calories per serving: 211
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Sour Cream and Dill Mashed Potatoes
If you love sour cream and onion potato chips than you'll flip for Sour Cream and Dill Mashed Potatoes. An easy and delicious gluten-free side dish!
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Well it finally happened – I ordered food on Amazon Prime. It was only a matter of time.
What did you get? You might be wondering. Swiss dark chocolate? Himalayan sea salt? Organic coffee imported bean by bean from a remote mountain village in Timbuktu?
I ordered chips, ok?! A box of 24 personal-sized bags of Plentils, to be exact. What can I say, my love for the crunchy stuff knows no bounds and thanks to Amazon Prime, no shipping charges either. What an exciting time to snack!
Anyway, the variety pack (I couldn’t make up my mind,) came jam packed with four tasty flavors: Plain (not that exciting, but unbelievable with Sabra’s French Onion Dip,) Margherita Pizza (see previous tragic encounter with a full-sized bag,) Parmesan Garlic (outrageously delicious,) and Dill and Sour Cream. I was excited about every flavor equally until I pulled out the Dill and Sour Cream. DILL AND SOUR CREAM, people!
Raise your hand if Sour Cream and Onion is your ride or die potato chip flavor? I’m raising my hand to the point of no return. Heck, anything sour cream and onion has always had my name written all over it. My Mom used to drag my brothers and me to the now defunct Venture store (RIP) and we’d tag along only because of her promise to let us buy individual bags of Sour Cream and Onion microwave popcorn for family movie night each Friday. I specifically remember licking extra sour cream and onion seasoning from the bowl whilst watching Fantasia, it was so good. The popcorn, not the movie. What kind of mental state were the writers in while storyboarding, I wonder?
Anyway, things are about to turn around because there’s a new flavor combo in town – dill and sour cream. Delicate, feathery dill paired with the subtle tang of sour cream. It’s awesome, man. Not only on the Plentil chips from my variety box that’s begging to be put on Prime’s Subscribe and Save program, but in these rich and creamy, yet surprisingly light, and over the top EASY Sour Cream and Dill Mashed Potatoes!
Summer Sweet Corn Saute
These luxurious and creamy mashed potatoes paired perfectly with the Herb and Caper Crusted Salmon I posted earlier this week or, if you’re looking to jazz things up at Thanksgiving this year, they’d make a fine addition to your holiday table.
I love the subtle fresh dill flavor in here – maybe because I can relate to it a bit. Dill’s not always the first herb you think of when perusing the aisles, taking a back seat to bold basil and rosemary, but it’s a surprising and welcome addition that brings a bit of unique flavor. Ok, maybe I’m giving myself a little too much credit, but fresh dill in sour cream-laced mashed potatoes? It’s a very good thing!
Start by adding 2lbs peeled then chopped Yukon Gold potatoes into a big pot of salted, cold water with 2 peeled garlic cloves. I use Yukon Golds because they’re Ben’s favorite, plus they make for a fantastically smooth and creamy final product. Boil until the potatoes are tender then drain and return them to the hot pot, and then stir to make sure all the water has evaporated.
Next add 1/3 cup sour cream, 1/4 cup milk (any kind – I used unsweetened almond milk,) 3 Tablespoons butter (or more – I’m not the butter police!) salt, and pepper then mash until smooth. Finally, stir in 1 Tablespoon minced fresh dill.
Since a little bit of dill goes a long way, and you only need 1 Tablespoon chopped dill for this recipe, try including a few other dill-required dishes into your meal planning around the time you purchase a bunch. I suggest the aforementioned herb-crusted salmon (which, by the way, is SO good cold and on salads!) this lovely soup, or this craveable pasta.
I could face plant into this deliciousness!
Either pop a lid on top of the pot to keep warm or serve it up right away!
How to make the perfect cheddar mashed potatoes:
- Boil the potatoes. Place the peeled potatoes in a large dutch oven. Add cold water to the pot so that the potatoes are completely submerged, and so the water rises about 2 inches above the potatoes. Add a tablespoon or two of salt along with the peeled garlic cloves. Turn the heat on to the highest setting and allow the potatoes to reach a boil. Cook the potatoes for 15-20 minutes or until a fork pierces through the potatoes very easily.
- Rice or mash them. Drain the potatoes, but don’t rinse them! Using a ricer, rice the potatoes into the dutch oven. If you don’t have a ricer, add them back to the same dutch oven and use a masher to mash the potatoes. Add the cubed butter and stir to combine. Let the butter melt into the potatoes. Then add sour cream, cheddar cheese, and combine using a rubber spatula.
- Make Mashed Potatoes. Add a splash of the half and half and stir to combine. Continue adding half and half until the potatoes reach your desired consistency. If at any point the cheese isn’t melting into the potatoes, you can kick the stove onto the lowest heat setting. This will help heat the pan just enough so everything combines. Taste and adjust with salt and white pepper as desired. Remove to a serving dish and sprinkle with chopped chives!
For the best mashed potatoes, run the potatoes through a ricer rather than mashing them with a potato masher! The ricer makes them light and fluffy, while the mashed makes them slightly dense!
Ingredients for Mashed Potatoes
- Potatoes &ndash Russet potatoes work best in this recipe for an extra fluffy texture
- Sour Cream &ndash Gives a delicious tangy flavor
- Cream Cheese &ndash Adds flavor and creaminess
- Whole Milk &ndash Helps mash the potatoes in the mixer and adds creaminess
- Butter &ndash Gives a richness to the potatoes
- Garlic Powder &ndash Adds extra flavor
- Fresh Parsley &ndash This herb a nice flavor and colorful garnish
- Salt and Pepper &ndash Season the potatoes well after boiling
A huge time-saving tip
Use a stand mixer (or electric hand mixer) with a whisk attachment on medium speed to mix all ingredients together. This is much better than using a potato masher then stirring by hand. Of course, that would still work but the texture will be slightly different.
If you use a mixer, these creamy mashed potatoes will be mashed, light, and fluffy in less than a minute.
- Flavor Variation: For Ultimate Mashed Potatoes, stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some to sprinkle on top), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
- Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 1/2 cups) for the potatoes. Makes 5 servings.
- Ingredient Note: A medium-sized Yukon Gold weighs a little less than 8 ounces, so you'd need about 6 medium-sized Yukon Gold potatoes for this recipe.
- Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. A more waxy potato, like Yukon Gold, red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet. The type of potato used will also affect the texture of the finished mashed potatoes. Russet or Yukon gold result in fluffier, creamier mashed potatoes.
- Make Ahead: Prepare as directed and cool completely. You can reheat in the oven or in the microwave. If using the oven, spoon the potato mixture into a casserole or baking dish. If using the microwave, spoon into a microwavable bowl. Cover and refrigerate up to 24 hours. To bake, heat the oven to 350°F. Bake, covered for 25 minutes or until hot. To microwave, heat, covered, on HIGH for 2 minutes or until hot. You can stir in an additionalف tablespoon cream or softened butter after heating, if desired.
Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
Drain the potatoes, reserving the broth.
Mash the potatoes with the cream, butter and aboutف/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note below). Season with salt and pepper.