Sour Cream Mashed Potatoes

potato side christmas thanksgiving vegetarian kid-friendly root vegetable fall winter christmas eve sour cream bon appétit sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Alison Roman

Makes 8 servings

Source

Ingredients

3 pounds russet potatoes, peeled, cut into 2" pieces

1 pound Yukon Gold potatoes, peeled, cut into 2" pieces

Kosher salt

1 cup heavy cream

1 cup whole milk

1/2 cup (1 stick) unsalted butter; plus more for serving (optional)

Freshly ground black pepper

1/2 cup sour cream

A potato ricer

Method

Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10–15 minutes. Set pot aside.

Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.

Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.

DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.