Try this Sour Cream Mashed Potatoes recipe, or contribute your own.
Suggest a better descriptionCut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over the glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 345 | ||
Calories from Fat: 148 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 44mg | 14 % | |
Sodium 48.4mg | 2 % | |
Potassium 1055.8mg | 28 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 41.2g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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