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Mashed Potatoes with Sour Cream
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Serves 6 |
Sour cream adds wonderful richness to mashed potatoes.
|3 lb. Russet potatoes|
|6 tablespoons unsalted butter|
|1 1/2 cups milk|
|1/2 cup sour cream|
|Freshly ground black pepper|
- Peel potatoes then cut into 1-inch cubes; place potatoes in a pot, cover with cold water, then salt. Bring potatoes to a boil then reduce heat to a simmer. Simmer potatoes, uncovered, until they easily fall apart when pierced with a fork, about 12 minutes.
- While potatoes are simmering, place butter and milk in a small saucepan; cook over medium heat until butter melts and milk is warm, but do not boil. Once heated, set aside until potatoes are done.
- When potatoes are tender drain then mash. Slowly stir in milk, combining until potatoes are creamy. Add sour cream then season with salt and pepper; stir to combine.
|Main Ingredient:||Vegetable, Potato|
|Cooking Method:||Boil, Stovetop|
|Course:||Side, Lunch, Dinner|
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