← Back to Search Results
 Sour Cream Mashed Potatoes

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

When you and the kids are in the mood for a super comfort food, it doesn’t get any better than these smooth, creamy potatoes. Let’s face it: Sometimes mashed potatoes need to be mixed with nothing fancier than butter and sour cream. When I was a kid I used to put tons of butter and mounds of sour cream on baked potatoes, and I have never lost the pleasure of that taste memory. The olive oil rounds out the flavor and we like to top these with snipped chives, chopped parsley, crumbled crispy bacon, or sautéed onions or shallots—or all of the above!

Yield: Serves 6

Ingredients

  • 2½ pounds Russet potatoes, peeled and cut into medium dice
  • Salt
  • 2/3 cup sour cream
  • 4 tablespoons (½ stick) unsalted butter, softened
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper

Directions

Put the potatoes in a large saucepan and add enough cold water to cover by an inch or two. Add about a teaspoon of salt and bring to a boil over high heat. Reduce the heat to medium high and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a fork or small knife. Drain.

In the bowl of an electric mixer fitted with the whisk attachment, beat the potatoes on low to medium speed. While they are mixing, add the sour cream, butter, and oil. Stop the machine to scrape down the sides of the bowl several times. Season with salt and pepper. Sprinkle with desired toppings. Serve immediately while still hot.

Topping Ideas:

Snipped fresh chives

Chopped fresh flat-leaf parsley leaves

Crumbled crispy bacon

Sautéed onions or shallots

Notes

Call the kids:

• Rinse the potatoes under running water

• Measure the sour cream, butter, and oil

• Add the sour cream, butter, and oil to the potatoes

• Sprinkle the topping on the potatoes


© 2006 Debra Ponzek

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

276kcal (14%)
324mg (13%)
34g
4g
14g (22%)
0g
8g (40%)
4g
1g
34mg (11%)
2g
4g
46mg
835mg
110mcg RAE (4%)
37mg (62%)
53mg (5%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
mom-a-licious Mom-a-Licious
by Domenica Catelli
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
lidias-italy Lidia's Italy
by Lidia Bastianich
martin-yans-china Martin Yan's China
by Martin Yan
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?