Thursday, October 13, 2011
Creamy Mashed Red Potatoes
The hubs has dubbed these, “THE best mashed potatoes on the planet”. yep. Those are some fightin’ words, people.
He’s pretty much obsessed with them. In fact, we’ve had these twice in the last week and a half. First with the Parmesan-Panko Crusted Chicken, and then this week with Schnitzel & Braised Cabbage (Recipe coming soon – get excited… it was GOOD).
The funny thing is, these are the EASIEST mashed potatoes to make. I use petite red potatoes which means no peeling involved! Rinse them… throw em in a pot… cover them with salted water… boil… beat with beaters. DONE. That’s what I’m talkin’ about!
These babies are creamy and delicious. If you haven’t already tried it, sour cream does something magical to mashed potatoes. If you are a sour cream hater, don’t fear… you don’t actually taste the sour cream! It’s for texture and gives it a little hint of somethin’ somethin’ (in a very GOOD way) 🙂
Creamy Mashed Red Potatoes
Ingredients:
3 pounds petite red potatoes
4 tablespoons (1/2 stick) salted butter
8 ounces light sour cream (may sub regular)
4 tablespoons skim milk (may sub whole milk)
1-2 teaspoons salt
black pepper, to tasteDirections:
Rinse potatoes and add them to the bottom of a large pot (Note: if some of much bigger than the others, cut them in half). Cover with cold water and salt the water with 2-3 teaspoons of salt. Cover and bring to a boil over high heat. Boil until fork tender (a fork should pierce them easily). Cooking time will vary depending on the size of the potatoes.
Drain potatoes and them place into a large bowl (or back into the pot if you're lazy like me hah). Add butter and beat with a hand mixer until potatoes are nice and crumbled. Add milk and sour cream and continue to mix until smooth, adding salt and pepper to taste. Make sure you salt them well - there is nothing worse than bland potatoes! Serve hot!
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Erin — October 13, 2011 @ 1:49 pm
I think all mashed potatoes should be super creamy like there. My dad makes something similar to this and they are insane!
Alaina — October 13, 2011 @ 2:23 pm
What a fabulous idea, to incorporate the sour cream! Why didn’t I think of that! Thank youu!
Kristina replied: — October 19th, 2011 @ 10:10 am
it will change your life. 😉
Sandy — October 13, 2011 @ 9:31 pm
Yummy! I will have to try this. I read somewhere that you can add garlic cloves to the water as it boils and then mash them with the potatoes. Either way, sounds delicious!
Kristina replied: — October 19th, 2011 @ 10:10 am
ooo that sounds delish!
Jessica Lynn — October 14, 2011 @ 6:48 am
yum yum yum. I just discovered how wonderful sour cream is in mashed potatoes. It just takes it to a whole new level!
Samantha — October 15, 2011 @ 11:27 am
I love mashed red potatoes so much! This is so easy to do anyone would be crazy not to make them. Sour Cream on mashed potatoes….I haven’t had it but I plan on it now!
Kristina replied: — October 19th, 2011 @ 10:11 am
you’ll never go back 🙂
Stephanie — October 25, 2011 @ 9:33 pm
Sour cream is so good for mashed potatoes. But the one thing I find is that every so often it makes the potatoes heavy. Almost the texture of glue. I cannot figure out why! It is irritating.
Sara @ Sara Says... Bake — October 27, 2011 @ 2:52 pm
I first had mashed potatoes with sour cream in them at my sister’s Thanksgiving a few years back. They were insane! It just gives them that extra flavor boost and makes people go “hmmm what’s in these!?” Thanks for the recipe!
101 Thanksgiving Recipes | How Sweet It Is — November 19, 2011 @ 7:38 am
[…] Creamy Mashed Red Potatoes […]
Cassidy — November 23, 2011 @ 6:08 pm
How many servings does this recipe make? Thanks!
Kristina replied: — November 23rd, 2011 @ 8:09 pm
i’d say about 6-8 servings…
harry — December 15, 2011 @ 3:16 pm
Sounds great! How many cups would you say this recipe makes? I’m making them as part of dish that requires 3 cups.
what’s cooking? « spill the beans — July 25, 2012 @ 3:31 pm
[…] salt; I subbed it for regular kosher salt and served the steak and balsamic with garlic bread, her creamy red smashed potatoes, and roasted green beans. The steak was creamy (how is that even possible?!) and full of flavor. If […]
what to make this weekend | spill the beans — October 19, 2012 @ 10:24 am
[…] Creamy Smashed Potatoes (mentioned here) […]
Willow — November 18, 2012 @ 2:22 pm
“gluey” potatoes means you whipped them for too long – usually from a mixer or beaters.
ArmchairGenius — November 22, 2012 @ 4:23 pm
Happy Thanksgiving everyone. I thought I just put these on the table and I’m heading out to the kitchen for more!
Wayne — November 28, 2013 @ 4:11 pm
Awesome recipe. Some Tony Chacheres seasoning adds a great kick.
Emily — November 29, 2013 @ 3:56 pm
LOVE THESE! I liked them so much, they were made for our Thanksgiving this year! I posted the recipe on my blog, but linked it back to you.
Barbara — February 15, 2015 @ 10:23 am
These are WONDERFUL! Great, easy recipe. I have an answer for Stephanie… the same thing happened to me once, the texture was heavy and glue-like. It happened when I let the potatoes COOL DOWN before mashing/mixing them. They come out a whole lot creamier when you prepare them immediately after boiling them.