Creamy Mashed Potatoes

Creamy Mashed Potatoes
Marcus Nilsson

Serves 6-8
preparation
20
minutes
cooking
35
minutes

Ingredients

5
pounds
white or Yukon gold potatoes, peeled and cut into 2-inch chunks
2 1/2
tablespoons
plus 1 teaspoon kosher salt
12
tablespoons
unsalted butter, cut into pieces, at room temperature
1/2
to 3/4 cup heavy cream
1
cup
sour cream
1/4
teaspoon
ground nutmeg
3/4
teaspoon
black pepper

Directions

  1. Place the potatoes and 2½ tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and ½ cup of the heavy cream until the butter melts.
  2. Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.
  3. Transfer the mashed potatoes to a heatproof serving dish. 

 

Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 22 g
  • Sat Fat 14 g
  • Cholesterol 73 mg
  • Sodium 258 mg
  • Carbohydrate 38 g
  • Fiber 7 g
  • Sugar 3 g
  • Protein 5 g
What does this mean? See Nutrition 101.