Classic Mashed Potatoes

By Scott Sarvay

Classic Mashed Potatoes

November 15, 2012 Updated Nov 15, 2012 at 1:56 PM EDT

Why are our Classic Mashed Potatoes the best ever? Simple, extra-creamy and easy, they cook up fresh in a snap and team with all your favorite comforting main dishes.

Serves: 6
Cooking Time: 15 min

What You'll Need:
• 3 pounds Idaho Russet potatoes, peeled, cut into chunks
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper

What To Do:
1. Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well.
2. In a large bowl, combine potatoes and remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.

Test Kitchen Tip:
• Store Idaho potatoes in a cool, dark and well-ventilated place. They will keep for about a week at room temperature and for several weeks at 45 to 50 degrees.

Read more at http://www.mrfood.com/Potatoes-Rice/Classic-Mashed-Potatoes-123#efm5qfWyd2SYalTx.99




What are your thoughts CLICK HERE to leave us a "Your2Cents” comment.

Want to be in the know for the next weather event, the next school closing or the next big breaking news story?

TextCaster alerts from Indiana's NewsCenter are your defining source for instant information delivered right to your cell phone and email. It's free, easy and instant. Sign-Up Now!

Powered by Summit City Chevrolet



© Copyright 2014, A Granite Broadcasting Station. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.