These rich and creamy mashed potatoes are the perfect side for your Thanksgiving meal.
Thanksgiving will be here before you know it, so it’s not too early to start planning your menu now. Everyone has their own way of making mashed potatoes, but this is how I grew up eating them in Russia. And my husband would be content if our Thanksgiving meal was limited to this dish. He loves them, and it’s hard to argue. They are so creamy and delicious. I like to top them with Korean carrots, but my husband refuses to top them even with gravy. He says they are so good on their own, why ruin them with something else.
Ingredients
- 3 lbs yellow or yukon gold potatoes
- 3/4 cup milk
- 3 tbsp butter
- 1/4 cup sour cream
- 1 tsp salt
Method
Peel the potatoes and chop them into 1-inch cubes (make sure the cubes are all the same size so they’ll be done cooking at the same time). Place the cubes in a pot and add just enough cold water to cover them.
Cover the pot and bring water to a boil. Once it starts to boil, add salt (if you add the salt before it boils, it will make the potatoes crumble). Reduce heat to a simmer, keep the pot partially covered, and cook for 15-20 minutes. Drain.
Heat the milk in the microwave for 1 minute (cold milk will turn the potatoes a grey color). Start mashing the potatoes, and add the butter and sour cream. Gradually add milk while mashing until desired consistency is reached.
Serve with an extra tablespoon of butter on top for added flavor and because it just looks pretty as it melts. 🙂
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.