Holiday Entertaining: Sour Cream Mashed Potatoes — Super Sized
Mashed Potatoes are always a staple at Thanksgiving. But the trick is taking your normal recipe that you use to serve a handful of people — and turning it into potatoes for, let’s say 14.
Personally, I hand mash our potatoes with a masher because I like the texture that it brings (better to catch and hold gravy). But, feel free to use a mixer if you prefer the whipped texture instead! Also, adjust the measurements below to follow your own tastes, as well as the size of the group you are serving.
Sour Cream Mashed Potatoes – Super Sized
5 lbs russet potatoes
1/4 cup – 1/2 cup unsalted butter
1/4 cup sour cream
1/2 cup milk
Cracked black pepper, to taste
Kosher salt, to taste
Peel and roughly chop potatoes. Add to large pot and fill with water until potatoes are covered. Add a pinch of kosher salt to the water.
Boil potatoes until soft. Drain all but about a tablespoon or two of water.
Add butter, sour cream, and milk. Use masher (or mixer) to combine the dairy to the potatoes and mash them down until desired consistency.
Salt and pepper the mashed potatoes and mix seasonings in with a spoon.
Serve and enjoy.
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