Many years ago, my lovely neighbor Grace made mashed potatoes that were to die for! When I asked for her secret, she happily obliged. It’s the type of potatoes that make all the difference in this dreamy dish. I’ve never used another kind since. These are golden, fluffy perfection. Not only are they the star of every holiday table, but also perfect alongside anything you want to cook: meat loaf, roast chicken, pork chops, beef tenderloin, etc. The only thing better are the leftovers!
Speaking of leftovers, use them to make a delicious Shepherd’s Pie, or try my husband Ed’s favorite ‘leftovers breakfast’ of mashed potatoes topped with fried eggs. I had a friend who’s mother liked to top hot dogs with leftover mashed potatoes. Personally, my favorite way to eat these heavenly clouds of goodness is any way I can. When it comes to this recipe I’m like Sam I Am at the end of Green Eggs and Ham. I will eat them in a boat, I will eat them with a goat; I will eat them in the rain, and in the dark, and on a train . . .
Golden Mashed Potatoes
Ingredients
- 8 medium Yukon Gold potatoes about 2.5 lbs
- 3 quarts water
- 1-2 Tbsp salt for water
- 4 Tbsp butter
- 1/4 cup sour cream
- 1 cup half & half
Instructions
- In a large pot, bring 3 quarts of water and the salt to a boil. Meanwhile, peel and rinse the potatoes. Cut each potato in half, cut each of the halves in half again (quarters) and then once more into eighths. Carefully add the potatoes to the pot. It helps to gently tip them in from a colander or bowl so you don't get splashed by boiling water.
- Bring the water back to a boil over high heat, about 4-5 minutes. Depending on the size of your pot, the water might bubble over when it reaches a boil again. Keep an eye on it until it's boiling, and then turn it down to medium-high heat. Cook at a low boil over medium-high heat until tender (check with a fork), about 10-15 minutes.
- When the potatoes are tender, carefully and gently drain them into a colander over the sink. Leave them in the colander while you warm the other ingredients in the pot.
- Over low heat, add butter, sour cream and half and half to the pot. Stir well to combine, until the butter melts. Turn off the heat, gently add the potatoes back to the pot, and mash them with a potato masher until smooth (add a little milk if they are still too thick).
Notes
