Like most people, I grew up on potatoes mashed with a classic potato masher, which often resulted in lumpy mashed potatoes. After beginning culinary school and taking that first bite of smooth whipped potatoes made using a kitchen gadget called a ricer, I never wanted to go back to lumpy mashed potatoes again. Swapping milk for heavy whipping cream and adding sour cream to the recipe elevates this classic side dish to the next level and will easily rival any mashed potatoes you're served at a fine dining restaurant.
INGREDIENTS
- 6 Medium Russet Potatoes, scrubbed
- 2 Sticks Unsalted Butter at room temperature, cut into small pieces
- ¼ Cup Sour Cream
- ½ Cup Heavy Cream
- Kosher Salt and Fresh Cracked Black Pepper to taste
INSTRUCTIONS
Step 1: Peel cleaned potatoes and cut into even, bite-sized pieces. This will help them cook evenly. Rinse potatoes through a strainer over your sink, and run through cold water for several seconds, removing the excess starch.
Step 2: Fill a large pot with cold water and add a generous amount of kosher salt. Be sure to taste the water. In culinary school, our Chef Instructors would say "salty like the sea" whenever we'd boil water for potatoes or pasta, so it should be fairly salty but not overly salty. The potatoes will absorb the salt as they cook.
Step 3: Add the potatoes. The water should come up just a little over the potatoes, so if you have too much water, pour out the excess. Bring to a rolling boil, stirring every so often.
Step 4: You can check the doneness of your potatoes by sticking a sharp knife, like a paring knife, into a piece. If the knife goes in easily, the potatoes are done. The cooking process may vary, but plan anywhere from 20-30 minutes. Check potatoes any time after 20 minutes to gauge how far along they are, and at more frequent intervals from there. Overcooked potatoes will absorb too much of that salty water and will affect not only the taste but the texture as well.
Step 5: Immediately drain the cooked potatoes into the sink over your strainer.
Step 6: While the potatoes cool slightly, grab your mixer, potato ricer, and the remaining ingredients (butter, heavy cream and sour cream, salt and pepper). A ricer will ensure you have silky smooth mashed potatoes with zero lumps!
Step 7: Fill your ricer with warm potatoes and squeeze the riced potatoes directly into the mixing bowl. Repeat until all of the potatoes have been riced.
Step 8: Add the diced butter to the riced potatoes and cream together.
Step 9: Add sour cream and heavy cream, then blend until smooth.
Step 10: Taste the potatoes and season accordingly with salt and pepper.
Keep potatoes warm until ready to serve.
Creamy, Restaurant Style Sour Cream Whipped Potatoes
Equipment
- Vegetable Peeler
- Large Pot
- Rubber Spatula or Wooden Spoon
- Chef's Knife
- Paring Knife
- Cutting Board
- Stand Mixer with Paddle Attachment or Hand-Held Mixer
- Medium Bowl
- Strainer
- Potato Ricer
- Large Spoon
Ingredients
- 6 Medium Russet Potatoes, scrubbed
- 2 Sticks Unsalted Butter at room temperature, cut into small pieces
- ¼ Cup Sour Cream
- ½ Cup Heavy Cream
- Kosher Salt and Fresh Cracked Black Pepper to taste
Instructions
- Peel cleaned potatoes and cut into approximately even, bite-sized pieces. Rinse potatoes through a strainer over your sink, and run through cold water for several seconds, removing the excess starch.
- Fill a large pot with cold water and add a generous amount of kosher salt. Be sure to taste the water, as it should taste like 'salt water' but not too salty.
- Add the potatoes. The water should come up just a little over the potatoes, so if you have too much water, pour out the excess. Bring to a rolling boil, stirring every so often.
- You can check the doneness of your potatoes by sticking a sharp knife, like a paring knife, into a piece. If the knife goes in easily, the potatoes are done. The cooking process may vary, but plan anywhere from 20-30 minutes. Check potatoes any time after 20 minutes to gauge how far along they are, and at more frequent intervals from there. Overcooked potatoes will absorb too much of that salty water and will affect not only the taste but the texture as well.
- Immediately drain the cooked potatoes into the sink over your strainer.
- While the potatoes cool slightly, grab your mixer, ricer, and the remaining ingredients (butter, heavy cream and sour cream, salt and pepper)
- Fill your ricer with warm potatoes and squeeze the riced potatoes directly into the mixing bowl. Repeat until all of the potatoes have been riced.
- Add the diced butter to the riced potatoes and cream together until smooth.
- Add sour cream and heavy cream, and blend.
- Taste the potatoes and season accordingly with salt and pepper.
- Keep potatoes warm until ready to serve.
