Mashed Potatoes

Ingredients

• 2 pounds of Yukon Gold or Red Potatoes


• 2 tablespoons of Butter


• 1/4 cup of Sour Cream


• 2 tablespoons to a 1/4 cup of Milk


• salt and pepper to taste

Mashed Potatoes

Directions

There are so many different variations of mashed potatoes, but one basic recipe for all. Whether you peel your potatoes or leave the peel on is simply a matter of preference. Whether you like your mashed potatoes stiff or creamy is a matter of how much milk you add and whether you smash your cooked potatoes with a potato masher or whip them with an electirc mixer.

Start by quartering your potatoes, either peeled or unpeeled, and adding them to a pan of salted water. You want your potatoes covered with water. Place a lid on the pan.

Boil the potatoes on high heat for about 20 minutes or until they are fork tender. Be careful not to over cook your potatoes less they becomes starchy which makes for a gummy consistency. Remove from heat and drain the potatoes. Leave uncovered so any remaining water evaporates.

Add butter, sour cream, milk and salt and pepper. For stiff mashed potatoes I use a hand held stainless steel potato masher. For creamier potatoes use a potato ricer or electric mixer to whip to desired consistency.