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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These mashed potatoes are the best I have ever tasted. They will make you want to slap your momma! The recipe is from Real Simple magazine, November 2006 issue, and was road-tested by me and my Thanksgiving guests last year, who raved over them. Ingredients:
5 pounds white or yukon gold (recommended) potatoes, peeled and cut into 2-inch chunks |
2 1/2 tbsp. plus 1 tsp. kosher salt |
12 tbsp. unsalted butter, cut into pieces, at room temp. |
1/2 to 3/4 cup heavy cream |
1 cup sour cream |
1/4 tsp. ground nutmeg |
3/4 tsp. black pepper |
Directions:
1. Place the potatoes and 2 1/2 Tbsp. salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, about 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter is melted.
2. Drain potatoes and return to pot. Add the butter and cream mixture, sour cream, nutmeg, pepper, and remaining salt. I like to whip the potatoes with a handheld electric mixer, so there are no lumps, but you can also mash by hand. If a thinner consistency is desired, add the remaining cream, 1 Tbsp. at a time.
3. Transfer the mashed potatoes into a heatproof serving dish.
4. HINT: if more time is needed, you can cover the dish with foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hours.
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