CREAMY MASHED POTATOES
Mashed potatoes are always a welcome addition to our holiday table, and the simple addition of sour cream really knocked our socks off. The potatoes are run through a ricer and are smooth and creamy. Then add heavy cream and butter, they become velvety smooth. This method allows you to make these mashed potatoes ahead of time and pop them in the oven right before serving. Very decadent and perfect for the holidays.
Provided by Judy Sprague @Judy
Categories Potatoes
Number Of Ingredients 6
Steps:
- Peel and cube potatoes. Boil for about 10-15 minutes until fork-tender.
- Drain potatoes.
- Squeeze cooked potatoes through a ricer a little at a time.
- Stir in cream, butter, and sour cream. Mix until smooth. Salt and pepper to taste.
- Place in a casserole dish. At this point, the potatoes can be placed in the refrigerator for up to two days.
- Remove and let come to room temperature for at least 30 minutes. Top with a few pats of butter.
- Bake at 400 for 30 minutes.
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