We found your new favorite recipe for simple, silky mashed potatoes.
Arguably the star of theThanksgiving tableand so many other spreads, mashed potatoes are almost universally beloved.
They don’t even have to be great to be good enough.
Greg DuPree
But, this mashed potato recipe is great indeed, for a few reasons.
First off, you’ll be using Yukon Goldpotatoes, not the traditional Russet variety.
Yukon Golds aren’t as starchy, which helps avoid gumminess.
Then, cooking the potatoes together with half-and-half (not water!)
Finally, using a potato ricer makes all the difference in transforming the dense spuds into a fluffy cloud.
Fold in butter, salt, and sour cream, and the result is a revelation.
We’ve got options below.)
No one wants those.)
If you don’t have a ricer, a food mill will also work beautifully.
As mentioned above, overworking the potatoes can make them gummy.
But know that the mixture likely won’t be perfectly smooth in the end.
Ingredients
4poundsYukon Gold potatoes, peeled and cut into 1-in.
Place potatoes, half-and-half, and 2 teaspoons salt in a large saucepan.
Bring to a boil over medium-high.
Carefully drain mixture into a colander placed over a large heatproof bowl.
Reserve cooking liquid in bowl.
Mash potatoes and add butter, salt, and sour cream.
Working in batches, transfer potatoes to a potato ricer; press over saucepan.
Stir butter and remaining 3 teaspoons salt into potatoes.
Fold in sour cream and enough cooking liquid to reach desired consistency.
(Reserve any leftover cooking liquid for reheating.)
Top and serve.
Serve topped with melted butter, if desired, and pepper.
Refrigerate the mashed potatoes and the cooking liquid in separate airtight containers for up to 24 hours.
Leftovers can be refrigerated for up to four days.
Eat them as-is, reheating as directed above, or in arecipe that uses leftover mashed potatoes.
