Ingredient
- 2 pounds Yukon Gold potatoes , peeled, knots removed, and diced into 1 1/2-inch cubes
- 1 1/2 tablespoons Kosher salt , divided
- 6 tablespoons unsalted butter (4 diced, 2 sliced)
- 1/2 cup sour cream
- 1/2 cup whole milk , hot
- 2 teaspoons Dijon mustard (or horseradish)
- 3/4 teaspoon freshly ground black pepper
- finely chopped parsley , for garnish
Homemade Mashed Potatoes
Total Time
22 mins
Makes
4 Servings
Instruction
-
Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch. Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander and return them to the pot.
-
Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the sour cream, milk, mustard, remaining 1/2 tablespoon salt, and the pepper; mash with a potato masher until the desired consistency is reached. (Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over-mix or you could end up with gummy potatoes!)
-
Transfer hot mashed potatoes to a serving bowl and top with remaining two slabs butter and finely chopped parsley.
Homemade Mashed Potatoes
Total Time
22 mins
Makes
4 Servings
Ingredient
- 2 pounds Yukon Gold potatoes , peeled, knots removed, and diced into 1 1/2-inch cubes
- 1 1/2 tablespoons Kosher salt , divided
- 6 tablespoons unsalted butter (4 diced, 2 sliced)
- 1/2 cup sour cream
- 1/2 cup whole milk , hot
- 2 teaspoons Dijon mustard (or horseradish)
- 3/4 teaspoon freshly ground black pepper
- finely chopped parsley , for garnish
Instruction
-
Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch. Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander and return them to the pot.
-
Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the sour cream, milk, mustard, remaining 1/2 tablespoon salt, and the pepper; mash with a potato masher until the desired consistency is reached. (Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over-mix or you could end up with gummy potatoes!)
-
Transfer hot mashed potatoes to a serving bowl and top with remaining two slabs butter and finely chopped parsley.
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