Loaded Mashed Potatoes // Mom on Time Out

Ingredients

  • 3.33 pounds potatoes Russet or Yukon Gold, preferred
  • 8 tablespoons butter softened and cubed, salted or unsalted is fine
  • 0.5 cup whole milk warmed
  • 0.33 cup heavy cream warmed
  • 0.17 cup sour cream or cream cheese
  • salt and pepper to taste start with half a teaspoon of each and add more as needed

Instructions

  • Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size. 
    3.33 pounds potatoes
  • Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.
  • Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.
  • While the potatoes are cooking, start heating the milk and heavy cream in a small sauce pan over low heat OR heat in the microwave.
    0.5 cup whole milk,0.33 cup heavy cream
  • Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
  • Add softened butter to the potatoes and mash until desired consistency is reached.
    8 tablespoons butter
  • Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.
  • Finally, stir in the sour cream (or cream cheese) and add salt and pepper to taste. 
    0.17 cup sour cream,salt and pepper to taste

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