Equipment:
If you like creamy mashed potatoes, this recipe is for you! I add sour cream, which helps if you need to freeze leftover potatoes. Using a potato ricer will elminate any lumps in your potatoes. I finish it off with a hand mixer to combine all ingredients efficiently.
Creamy mashed potatoes
Scalded milk is essential for creamy mashed potatoes.
Ingredients
Instructions
- Boil potatoes in salted water in a Dutch oven until fork tender. Taste the water to ensure it is salty enough.
- Remove potatoes by the large spoonful and process them with a potato ricer.
- Rice potatoes into large mixing bowl.
- In a saucepan over medium heat, melt butter then add milk and heat to scalding.
- Mix in sour cream and salt until completely blended. Pour milk mixture into potatoes and combine, using a spoon or a hand mixer. Add additional salt if needed.
- Serve immediately. Potatoes may also be frozen for later use.