I like my mashed potatoes with the peel and with chunks of actual cooked potato (and only partly because I’m too lazy to peel them). This may not be a popular opinion, but super smooth mashed potatoes really freak me out— maybe it’s a texture thing or perhaps I just suck at making them. Who knows. So… I opt for a simpler “rustic” mashed potato dish!
These are also an excellent topper for my Leftover Turkey Pie!
Rustic Mashed Potatoes
Makes: 6-8 servings
- 3lbs Russet Potatoes
- 4oz salted butter
- 8oz sour cream
- 1.5 tsp salt
- Fresh cracked pepper to taste
- 3 tbls chopped chives for garnish
- Cut potatoes into 2" chunks and add to a large stockpot.
- Fill pot with cold water and half teaspoon of salt. The water should cover the potatoes by at least an inch.
- Cover and bring water to a boil.
- Boil for about 10 minutes or until potatoes are easily pierced by a fork.
- Remove from heat and carefully strain the hot water. Rinse potatoes with cool water and return to pot.
- Turn heat to low and add sour cream, salt, and butter to pot with potatoes.
- Mash the potatoes into your desired consistency.
- Taste for seasoning and top with fresh cracked pepper and chives.