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Sour Cream Mashed Potatoes

Name: Sour Cream Mashed Potatoes
Ingredients: 3 pounds russet potatoes, peeled, cut into 2" pieces; 1 pound Yukon Gold potatoes, peeled, cut into 2" pieces; Kosher salt; 1 cup heavy cream; 1 cup whole milk; 1/2 cup (1 stick) unsalted butter; plus more for serving (optional); Freshly ground black pepper; 1/2 cup sour cream; A potato ricer

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
3.
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.
4.
DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

Recipes sourced from Epicurious.com.

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