Servings: 10 people
Calories: 268kcal
Ingredients
- 2 lbs potatoes diced
- 2 cup Heavy cream
- 6 tablespoon butter or ghee
- ½ cup Sour Cream
- 1 tablespoon Paprika
- ½ tablespoon pepper
- 1 tablespoon kosher salt
Instructions
- Salt a pot of water, add potatoes and bring to a boil and cook until fork tender
- Drain the potatoes and set aside
- Place heavy cream and butter in a saucepan and heat on low. Add in the paprika, salt, and pepper plus the sour cream, mixing well.
- Mash the potatoes with a masher as soon as they've drained. You'll need to add the liquid dairy mixture into the potatoes gradually while mashing along the way.
Notes
- Choose the right potatoes
No brainer, right? This is a mashed potatoes dish, so make sure you get the main ingredient right. Yukon gold and Russet are the money potatoes! - Limit the impact of water
Too much water is a NO NO. Less water, equals more flavor. If you boil them with skin on you can always remove the skin after cooking. Less water absorbed means more dairy absorbed later. If you’re shorter on time, then peel and cut into smaller pieces. It’s a quicker cook and minimizes time spent in boiling water - Start spuds in cold, salted water
This will help ensure potatoes cook evenly as in the exterior won’t be shocked before the interior starts cooking. - Mash hot potatoes
For max creaminess mash those bad boys as soon as they’re ready. If you boiled them with skin on you’ll need dish gloves of some sort. - Season and taste as you go
Season at each step. Salt the water before boiling. Add seasoning (salt, pepper, paprika) to butter and milk mixture before adding to mashed potatoes. Taste afterwards and if needed add more seasoning. - Add liquid in phases
I’m not a fan of super wet, thin mashed potatoes. Pouring all the liquid in at once will lead to over-saturation. I like to add a little at a time and lightly mix after each pour. - Be delicate with your mash technique
Use a potato ricer to mash the potatoes if you have one. Otherwise use a regular potato masher. If using a masher mash as light as possible.Too much pressing and activity will push all the starch out which would be a very bad thing. Loss of starch = extra gumminess. For this reason electric tools (blenders, hand mixers, etc.) for mashing are not recommended. - Warm dairy beats cold dairy
Warm your dairy source before adding it to your mash. Heated dairy is more easily absorbed and keeps the dish hot. - Drain the potatoes well
This is the key to great consistency. I like to drain them for about 5 minutes. This is enough time for them to drain while also staying sufficiently hot. After draining place the potatoes back into the warm pot, for further evaporation of any remaining liquid. - Don’t skimp on the butter
Mo butter equals mo creamy and mo buttery texture.
Nutrition
Calories: 268kcal | Carbohydrates: 2g | Protein: 1g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 726mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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