Creamy Mashed Potatoes
Mashed potatoes are always a welcome addition to my table, and the simple addition of sour cream really knocked our socks off. Delicious.
[Read more about this recipe in Janet's Notebook!]
- 5 medium
- 1/4 c
- butter, unsalted
- 1/2 c
- sour cream
- 1/4 c
- heavy whipping cream
How to Make Creamy Mashed Potatoes
- 1Peel and cube potatoes.
- 2Cook and drain.
- 3Place cooked potatoes in ricer a few at a time. Squeeze them through. Stir all ingredients together. Place in a casserole dish. At this point the potatoes can be placed in the refrigerator for up to two days.
- 4Remove and let come to room temperature for at least 30 minutes. Top with a few pats of butter. Bake at 400 for 30 minutes.