Mashed Potatoes



Butter, Milk, and Sour Cream:



  1. Place potatoes in a Dutch oven.
  2. Cover with cold water.
  3. Cover pot with lid.
  4. Bring to a boil; simmer for 10 to 20 minutes or until potatoes are easily pierced with a paring knife.
  5. Drain water from potatoes.
  6. Mash potatoes with a potato masher.
  7. Add butter, milk, buttermilk, and optional sour cream.
  8. Using a hand mixer or the potato masher, mix until creamy.
  9. Add more milk and more butter in tablespoon increments for creamier mashed potatoes.
  10. Season with salt, and pepper.
  11. If you want garlic flavored potatoes add optional garlic.
  12. Transfer mashed potatoes to a serving bowl.
  13. Serve.


Makes 8 to 10 servings.

Sour cream is optional but will give the potatoes a nice creamy texture while adding a nice flavor, as well.

**Do Ahead Tip: You can peel the potatoes and immerse in cold water early in the day. Place in the fridge or leave out until ready to cook.

Serve with roasted chicken and chicken giblet gravy.

If you have leftover potatoes refrigerate and make fried mashed potatoes for breakfast. Melt 2 tablespoons butter in a cast iron frying pan on medium-high heat. Add the potatoes. Press the potatoes into a patty and fry until nicely browned on one side. Turn and repeat. The potatoes will not stay in a patty, but the crispy fried portions will mix with the potatoes and make a great breakfast side dish.

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