Mashed Potatoes with Sour Cream and Herbs
There’s nothing complicated about making mashed potatoes, but a few key details will yield the creamiest, most flavorful results. First, boil the spuds whole, with their skins on. Peeled potatoes absorb more water; peeling after cooking allows a drier texture that will better soak up the milk and butter. Another step for ultra creamy (not watery) potatoes? Place the boiled, drained potatoes back in the pot and set them over low heat until they stop steaming. Using a potato ricer will absolutely create the smoothest texture, but we’re fans of the lumpy variety as well. For ultra light whipped potatoes, see the Note below.
More Recipes
19
Nov
Chica Licka Bam Bam
Friendsgiving
Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There...
13
Nov
Chica Licka Bam Bam
Friendsgiving
Smoked Turkey with Cajun Butter
Using a meat injector is faster than brining, and a great way to infuse every slice of roasted turkey with deeply seasoned flavor. In this ...
11
Nov
Friendsgiving
Potato Slayer
Herb & Buttermilk-Brined Turkey Breast
Warning: The following recipe may forever change your relationship with deli meat. Perhaps you can relate. With Thanksgiving just a few wee...
09
Nov
Friendsgiving
The Usual
Cheesy Green Bean Casserole
The classic 1950’s green bean casserole made with canned soup will forever hold a spot in our hearts. But it’s almost as easy to make your ...
08
Nov
The Go-To
Crispy Roast Chicken with The Go-To
A perfectly bronzed and crispy roast chicken is always welcome. This classic recipe, which technically only requires two ingredients (a chi...
