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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I'm not sure where this recipe came from. I thought it was from Zaar but I can't find it anywhere. I made these last year for Thanksgiving and they were really good. They definitely get fluffy. I hope you enjoy. I think I used Yukon Gold potatoes last year, but I can't remember off the top of my head. And thank you to whoever marked the other 3 posts of this recipe as duplicates! I didn't think it was posting so I kept clicking submit. I must remember that patience is a virtue. Ingredients:
12 large potatoes, peeled and quartered |
1 1/2 teaspoons sea salt |
pepper, to taste |
3/4 cup butter |
1 1/8-1 1/2 cups milk |
3/4 cup sour cream |
3 eggs (try 2 at first) |
Directions:
1. In a large pot, boil potatoes with sea salt until they are tender; about 15-20 minutes.
2. Drain water and add remaining ingredients, but only add 2 eggs at first.
3. Mash until smooth with potato masher. DO NOT whip continuously with beater or they will get gooey.
4. If they do not seem the right consistency, add another egg. (I'm not sure what consistency they should be, but I think I wrote that because 3 eggs made them too runny and I had to add instant flakes to get them to the right consistency.).
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