Sour Cream Mashed Potatoes

Extremely tasty Sour Cream Mashed Potatoes recipe to serve with your next Roast or Chicken. Excellent recipe for the best comfort food, Barefoot Contessa’s Sour Cream Mashed Potatoes. The tang of sour cream gives the illusion that this recipe is not as rich as the cream and butter that would be in most recipes.

This recipe pairs really well with Chicken Francaise, Vinegar-Braised Chicken and Onions or Roast Chicken. If beef is what you want to serve, try super savory Herb-Crusted Beef Roast with Horseradish-Chive Sauce, always the best family dish, the Perfect Pot Roast or the decadent Roast Beef Creamy Horseradish Sauce, always a hit.

Mashed potatoes have been a popular dish for centuries, and it is believed that they were first made by the ancient Incas in South America, who would mash up potatoes and mix them with water to create a type of porridge. Mashed potatoes as we know them today, however, are thought to have originated in Europe, where they became a staple food in many countries. Mashed potatoes are made by boiling potatoes until they are soft, then mashing them with milk, butter, and seasonings to create a smooth and creamy consistency. They are typically served as a side dish, and can be flavored in a variety of ways, such as with garlic, cheese, or herbs.

The Barefoot Contessa is the nickname of chef and cookbook author Ina Garten. She is known for her simple, elegant approach to cooking and entertaining, and has published several cookbooks as well as hosting her own food and cooking show, Barefoot Contessa, on the Food Network. Garten is known for her use of fresh, high-quality ingredients and her focus on creating dishes that are both delicious and visually appealing.

Barefoot Contessa’s Sour Cream Mashed Potatoes

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Excellent recipe for the best comfort food, Barefoot Contessa’s Sour Cream Mashed Potatoes. The tang of sour cream gives the illusion that this recipe is not as rich as the cream and butter that would be in most recipes.

• Author: Barefoot Contessa
• Prep Time: :30
• Cook Time: :20
• Total Time: :50
• Yield: 4 1x
• Category: Side Dish
• Method: Stove Top
• Cuisine: Global

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 3 pounds boiling potatoes, peeled
• Kosher salt
• 1 1/2 cups milk
• 6 tablespoons unsalted butter
• 1/2 cup sour cream
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Cut 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.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a 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.

Nutrition

• Serving Size: 4