Mashed Potatoes Natasha’s kitchen recipe
Make sure your cream is warm before adding it. It will incorporate more easily, and it will also keep your potatoes from cooling too quickly.
Ingredients
| 12 | medium russet potatoes, peeled and quartered |
| 1.5 cups | heavy cream, warmed |
| 1⁄4 cup | sour cream |
| 1.5 tsps | fine sea salt |
| 2 tbsps | unsalted butter, melted |
| 2 tbsps | finely chopped fresh parsley or chives |
Steps
- In a large pot, add the potatoes and enough cold water to cover by 1 inch. Set the pot over high heat and bring to a boil. Reduce the heat to medium-low and simmer for 13-15 minutes, until you can easily pierce the potatoes with a fork.
- Drain the potatoes, return them to the pot, and set the pot over low heat to evaporate any excess water, about 1 minute. Whip the potatoes with a hand mixer (or potato masher) and drizzle the cream as you whip, adding more cream as needed depending on your desired texture. Add the sour cream and salt and mix until combined. Taste and adjust the seasoning with more salt, if desired.
- Transfer the potatoes to a serving bowl, drizzle with the melted butter, and top with the parsley. Serve immediately.