Hands-On Time
20 Mins
Total Time
35 Mins
Yield
Serves 6-8
Marcus Nilsson

How to Make It

Step 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.

Step 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.

Step 3

Transfer the mashed potatoes to a heatproof serving dish. 

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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