My Mom's Amazing SMashed Potatoes

This recipe can be re-heated on the stove top or in the oven which makes it a winner for Thanksgiving. This is a must have at our holiday dinners and brings back memories of childhood gatherings.
By | November 19, 2015

Instructions

I always wing this recipe.

INGREDIENTS

  • 5 lbs organic potatoes - I use a mix of red and yellow depending on availability (you can include other root veggies (parsnips YUM) too but do make sure you have at least 1/2 potatoes).  
  • 1 cup Milk (I used 2% and it was good)
  • 2/3 to 3/4 cup goat chevre - my Mom used cream cheese but I've switched to chèvre. 
  • 8 oz Sour Cream
  • 1/2 - 3/4 stick Butter
  • Sea Salt/Cracked Pepper

Scrub the potatoes/veggies and put them in a pot of cold water (I sometimes put them in whole or cut them into similar sized chunks).  If you are using russets, peel them.  Boil until tender (use a fork to test).  Drain and put them back in pan on low heat to cook off water (only for a little bit - don't burn them!).  Starting with 1/2 stick of butter and milk, mash with a hand-held masher.  Add 1/2 sour cream and chevre.  Mash and taste.  Add milk as needed and adjust the other ingredients as you see fit (you may need all the sour cream and chevre).  Add sea salt and fresh cracked pepper to taste.  You can also add chives if you feel like it.

These mashed potatoes can be re-heated without turning mealy.  And, you can pop them in the oven in a covered dish (couple of pats of butter helps with moisture) so it can be made ahead. You can also use leftovers and make fritters.

DO NOT USE LOW FAT SOUR CREAM. THIS IS NOT THE RECIPE TO SAVE YOUR FAT CALORIES. TRIED IT AND IT WAS AWFUL.....

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60