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Sour Cream Mashed Potatoes

Source of Recipe

From "Thanksgiving" by Lou Seibert Pappas


Recipe Introduction

"A quick sauté sweetens the green onions in this creamy potato side dish. Don’t over-work the potatoes when mashing them, or they will lose their creamy texture and become gluey."

List of Ingredients

â—¦ About 2 ½ pounds Yukon gold potatoes or russet potatoes, peeled and cut into large chunks
â—¦ Salt and freshly ground pepper
â—¦ 3 tablespoons unsalted butter
â—¦ ½ cup minced green onions, including tender green tops
â—¦ ½ cup whole milk, heated
â—¦ ½ cup sour cream


Recipe

In a large saucepan, combine the potatoes with salted water to cover generously. Bring to a boil over medium heat, cover, and simmer, stirring once or twice, until the potatoes are tender when pierced with a fork, about 25 to 30 minutes.

Just before the potatoes are ready, in a small frying pan over low heat, melt 1 tablespoon of the butter. Add the green onions and cook just until they turn opaque, 1 to 2 minutes. Remove from the heat.

Drain the potatoes, reserving about 1 cup of the cooking liquid. Return the potatoes to the pan over low heat. Using a potato masher, mash the potatoes. Using a wooden spoon, slowly stir in the hot milk, the remaining 2 tablespoons butter, the sour cream, and the green onions, and continue to stir until light and fluffy. If the potatoes seem a little dry, stir in some of the reserved cooking liquid. Season to taste with salt and pepper. Transfer the potatoes to a warmed serving dish and serve right away.

Makes 6 to 8 servings