Anna's Mashed Potatoes
When Thanksgiving comes around, I am always tasked to make the mashed potatoes. It’s my thing. I am passionate about mashed potatoes. I learned how to make them from my Grandpa Jim. The only thing i’ve changed in the recipe is a small addition of sour cream (optional) which I think helps the potatoes get super fluffy. I cannot stand when I get mashed potatoes that either have too much shit in it or are too whipped. I don’t need a ton of cheese or for the potatoes to be the consistency of icing. I think the best potatoes are in the end, just simple.
Tip***My grandpa taught me that the best way to figure out how many potatoes you need is to calculate one good sized potato per person.
Ingredients:
4 russet potatoes (cleaned, peeled and chopped into 1 inch pieces)
1/3 cup heavy cream
1/2 cup unsalted butter
1/4 cup sour cream (optional)
salt and pepper to taste
Directions:
Boil the potatoes in a stock pot with plenty of salt until they are tender. (I use this stock pot)
Strain the potatoes and toss them into the bowl of a stand mixer. Add all ingredients and mix just until combined. Over-whipping will breakdown the potatoes and make the mixture more soupy. Serve with plenty of black pepper and salt.
