Ingredients
2 qt
salted water
8
Yukon gold potatoes, peeled and chopped into approximately 1" slices, see notes 1
1/2 cup(s)
sour cream
1/4 cup(s)
2% or whole milk
3 tbsp
butter
2 tbsp
finely chopped fresh chives
1 tbsp
kosher or sea salt or to taste, see notes 2
1/4 tsp
ground black pepper
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Directions 4 steps | 40 Minutes
Step 1
In a large saucepan or Dutch oven, bring the 2 quarts of salted water to a boil. Add the potatoes and boil for about 15 minutes, or until they are completely tender.
Step 2
Drain the water from the saucepan leaving the potatoes. Add the sour cream, milk, butter, chives, salt and pepper into the saucepan.
Step 3
Mash with a potato masher or process in a potato ricer. (See notes 3.)
Step 4
Season to taste and serve hot. Enjoy!
Notes:
- Other varieties of potatoes will work for this recipe but Yukon gold potatoes are preferred.
- If using kosher salt, sure to use Morton’s kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
- A potato masher or, better yet, a ricer, helps get the spuds smooth without overworking them in a food processor, which can make them gummy. If you are low on equipment, a couple of forks will do also the job!
Nutrition Per Serving
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CALORIES
313
FAT
10.1 g
PROTEIN
6.6 g
CARBS
50.8 g
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