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.
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