Adding sour cream to potatoes will transform them from Bland into Grand
Ingredients: (for about 4 servings)
-2 lbs(you can weigh them at the store) either Russet (red potatoes) or Yukon Gold potatoes (I personally prefer Yukon Gold potatoes, they're great for whipped potatoes and already have a buttery flavor and texture). I would strongly recommend against using your standard "baking" potato, while they are great for making a bunch of other potato dishes, I think they are horrible for mashed or whipped potatoes, there is just something off about the flavor and texture that I find very unappealing when used for mashed potatoes.
-1/2 a stick to a whole stick of butter or margarine (depending on what your health needs are and of course your own personal tastes)
-1/4 to 1/2 a cup of sour cream (again, depending on your personal tastes and health needs)
-a couple tablespoons of milk or cream
-salt and pepper (taste as you add them to get your desired flavor)
you will also need: a pot for boiling, some sort of strainer (a large sieve works as well as a pasta strainer) a mixing bowl and any type of electronic mixer either a stand mixer or hand mixer(or if you don't have an electronic mixer you can use a simple masher)
**Make sure you rinse your potatoes before you begin
- -First you need to cut up your potatoes into quarter pieces(if you want your potatoes peeled, peel before cutting them up, but I personally prefer whipped/mashed potatoes with the skins on, I like the added taste and texture, although some people don't) Also, if you don't peel your potatoes, you save a lot of prep time. Peeling potatoes is a hassle and can be pretty time consuming(in my opinion that is), so skipping that step if you can will make making whipped potatoes so much easier and faster.
- -Now you put your potatoes in your pot with cold water, place on your stove, turn it all the way up to "high," cover and let it sit for approximately 20 minutes(adding a little bit of salt will help them cook a bit faster). After about 15-18 minutes though it is a good idea to check on them to make sure they haven't been over-boiled/overcooked. To test them, stick a fork in them, if they are done you should feel hardly any resistance(resistance=undercooked=lumps). However, they should not just fall apart when you stick a fork in them, if they are overcooked, your mashed potatoes will be kind of soupy which I personally find nasty and, well, a waste of perfectly good potatoes. If they are ready, proceed to the next step, if not, let them boil a little longer and check on them every minute or two after that to see if they are done.
- -Okay, so now your potatoes are done cooking, so now you just need to pour your potatoes and boiling water through your strainer so that you can get rid of all that water. It's served its purpose and you no longer need it, so down the sink drain it shall go. Say your goodbyes if you must, but don't shed a tear, I mean, it's just water. If you're sad to see your water go down the drain, well then, what can I say, you need the kind of help that I am unable provide.
- -So your potatoes are now strained and drained and hopefully still piping hot. So now you can transfer them into your mixing bowl(or back into the pot you used for boiling them in, if you want to cut back on the dishes you need to wash afterwards) Now that they're in the bowl or pot, just add your butter(it helps to add your butter by cutting off pieces instead of all at once) and sour cream and milk. Since your potatoes are nice and hot, the butter should melt quickly and it will blend much easier.
- -Now you take your mixer(or masher) and start mixing or mashing. When you get the consistency you desire, add your salt and pepper if you so desire to and mix or mash a little more. Taste it as you go along until you really like the taste, then it is ready to be served. If you want to add more butter, add more butter, if you wish to add more sour cream, by all means, add more sour cream. The amount you add when it comes to butter, sour cream, salt and pepper is really up to you and what your taste buds desire or what your health concerns may be, so you can follow my recipe precisely or you can experiment a bit, it's up to you.