SOUR CREAM MASHED POTATOES8 medium White Rose or Yukon Gold potatoes 1 stick (1/2 cup) butter 2/3 cup whole milk 1 cup sour cream 1 tablespoon fresh snipped chives Salt to taste Peel and quarter potatoes. Cut each quarter in half; place in a large pot filled with enough cool salted water to cover completely. Bring to a boil; reduce heat to a robust simmer and let potatoes cook undisturbed until they are just beginning to fall apart, 20-25 minutes. Drain water and return pot to stove. Let potatoes cook for a minute, shaking pot to evaporate excess moisture. Add butter; continue to shake pot until butter melts completely and coats all of the potatoes (this will prevent potatoes from becoming sticky when they are mashed). Pour in milk and heat until it begins to boil. Remove potatoes from heat. Use potato masher or stiff wire whip to thoroughly mash potatoes in an up-and-down motion. Add sour cream; whip for another minute or so until potatoes are smooth. Be careful not to whip too hard or for too long because overblending will make potatoes sticky, not fluffy. Fold in chives and season to taste with salt. Servings: 8 Source: A Return to Sunday Dinner by Russell Cronkhite
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