Creamy Mashed Potatoes


Believe it or not, I am not a huge fan of mashed potatoes. As a kid, the only thing I would eat that resembled a potato, was french fries. As an adult, I have come to love potatoes, but usually in a baked or boiled form. Mashed potatoes always turned me off because they were usually too mushy or bland for my taste.


Now, when I came across this recipe, I was hooked. It is the perfect blend of creamy potatoes with a few chunks here and there. The sour cream makes a huge difference in the taste, instead of all milk. So don’t skimp! It is a perfect side dish when you are craving comfort food, and it takes very little time.

Creamy Mashed Potatoes

  • 2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2 inch thick
  • 1/2 cup 2 percent lowfat milk (I use whole milk), warmed
  • 1/3 cup lowfat sour cream, room temperature
  • 2 Tablespoons unsalted butter, melted


Place the sliced potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of the potato with no resistance), about 15 minutes.

Drain the potatoes and return to the saucepan set on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain (If you desire an absolutely smooth puree, you can use a food mill or ricer). Fold in the milk, sour cream and butter until just incorporated. Season with salt and pepper to taste and serve.

Source: The America’s Test Kitchen, Healthy Family Cookbook


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