Mashed Potatoes

Course Side Dish

Cuisine American

Keyword creamy-mashed-potatoes-recipe, mashed-potatoes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 256kcal

5 pounds potatoes, peeled and cut into 1-inch cubes1/4 teaspoon salt1/8 teaspoon white pepper1/2 cup milk8 tablespoons unsalted butter, cut into slices1 1/2 cups Daisy Sour Cream3/4 cup finely grated Parmesan cheese
In a large pot, add the potatoes and cover with cold salted water. Bring the water up to a boil and reduce the heat so it simmers. Allow the potatoes to cook until tender (about 20 to 25 minutes).Drain the potatoes and back to the pot. Add the remaining ingredients. Mash or whip the potatoes. If the potatoes are too stiff, add an additional 1/4-1/2 cup milk and stir.Serve immediately.

In a large pot, cover potatoes with cold water leaving 1 inch of headspace. Add 1 teaspoon salt. Bring to a boil over medium high heat then reduce to medium, Cook with the lid offset until softened, 15 to 20 minutes. Drain well then and return potatoes to pot.
While potatoes cook, in a small saucepan heat together light cream and butter just until butter has melted, don't boil. Remove from heat.
Add reserved 1 1/2 teaspoons salt to potatoes. Using an electric hand mixer on medium speed gradually drizzle the warm cream and butter mixture into the potatoes. Whip the potatoes until creamy and smooth. Add sour cream, whip just to combine.
Transfer potatoes from pot to serving bowl or platter and serve immediately garnished with pats of butter, snipped chives and black pepper.