Moreover, it’s entirely possible for an East Asian person to be born in North America and thus is every bit as American as you. PROS: It comes with 3 interchangeable disks. CONS: It’s not the most comfortable to use. —Caroline Sperry, Allentown, Michigan, Sour Cream Mashed Potatoes Recipe photo by Taste of Home. I never steamed the potatoes, but makes sense as it would be less soggy; I’ll try it, thanks! There is certainly a great deal to know about this subject. Place in an airtight container or leave in a bowl and wrap in plastic wrap and refrigerate. I  mashed my spuds with a fork and got a great texture. or you could add splash of milk /cream until just right. Place hot potatoes in mixing bowl and mix until smooth, about 1 minute. I’ve never used a potato ricer, so its new to me. Stir in the butter and season with salt. Ovens and grills on the other hand do have enough energy to change food at the molecule level…. Once you use Sour Cream to make any kind of Potatoes, you'll wish you did it all the time. Thanks, Jaden for posting this recipe. Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Wow! Totally trying this method. And then thankfully i find this recipe, which is on more solid ground and not as crazy, but still– I’ve also never heard of a special steam rack to put in a skillet. i usually get those packets of powdered mash potatoes and add butter , very easy and quick , but i add way too much butter to make them taste better , this is a way better alternative ,:). Please include reheat process. Except steaming potatoes in a skillet? Test with a fork and microwave some more if necessary. Add sour cream and milk and beat just until combined. I tried this recipe and everyone in our family liked it. I was very impressed with the presentation of your email. Okay, I have never ever ever thought about steaming potatoes vs. boiling them. Thanks! I’m looking for a way to make mashed potatoes ahead of time for 24 people. We just made this recipe again last night for dinner! All my family loved this. If you want to stick with what’s familiar though… Try using whatever recipe you use now, but replace 25% of your butter with cream cheese. Use a potato ricer. Wanna try it soon. You can also try it heated in a mug of rich hot chocolate. The link to the ricer ratings isn’t working. As an FYI I used yellow potatoes, and 2 lbs of potatoes is about 4-6 potatoes. Thanks for posting. It was a great way to get rid of sour cream I had around the house. However, I have to say for my first following this recipe my mashed potatoes came out great. Microwaves use electromagnetic waves composed of photons; these photons have very little energy and are not magical. Thanks. Yours look fabulous. Thanks for sharing this recipe. If you ever wondered how to make mashed potatoes without milk – you are in the right place. Potato ricers are an awesome kitchen gadget! I like em. If you're looking for THE most comfortable, made in USA face mask, come check out my other business! The interchangeable disks means you can have more flexibility in the size of the puree. (Well, obviously Chef York did.) It’s made for commercial use and will last a long time. Potato ricers certainly are not a new invention. I’ve always been like you…caught up in the mix-in’s but after reading this I am sold…will try this next time we make mash! You almost need to add a little milk along with the butter when you do it this way though. Your email address will not be published. Can’t wait to try it this week! Making these tonight along with your miso roast chicken! Save my name, email, and website in this browser for the next time I comment. I am skeptical! Transfer to the bowl of an electric mixer. Start with hot tap water, add the peeled chunks of Russett potatoes in water ,( Yukon Golds hold to much water) , add a small amount of oil to keep them from boiling over , salt, drain, add butter and stir with a big fork as in I use my meat fork. Thank you! Hi, I’m Jaden, professional recipe developer, tv chef and cookbook author. Start by boiling the potatoes until tender, then mashing with sour cream, milk, and butter until you get just the right consistency. Add in the sour cream and heavy cream and continue mashing until the potatoes are smooth and fluffy. *grin* I am trying this tonight, just ahead of tomorrow’s big Thanksgiving meal. I don’t want to reheat them in the microwave as they tend to go goo-ey. Discard garlic cloves, then set aside until needed. You can also add cream instead of milk, but use less butter. Add 4 tbsp (60 ml) of butter and beat until potatoes are mashed and butter is melted. They were great and I’m making them again tonight for the fourth time. I will send this article to him. You may have just saved my holiday! I’d say Chef York heavily leaned on Chef Joel Robuchon’s recipe. Happy Turkey ! Instant mashed potatoes are russet potatoes that have been cooked, mashed, and then dehydrated. We took that recipe down, as we got feedback that readers preferred boiling vs steaming the potatoes Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. hehe; people are soooo funny… Quite the opposite from the truth. But instead of milling the dried potatoes into a fine powder, they're crystallized into flakes, which helps keep … Try substituting crème fraîche and light cream for an over-the-top decadent side dish. my friends said it tasted like the ones at The Keg. Add vegetable broth and soy milk in equal parts. The current recipe is very generous (1 potato per person) but if you’re having lots of other food, then most people will just eat 1/2 potato per person. I can’t believe it!! No peeling or chopping or extra pot to deal with, and the mashed potatoes come out very rich, not water-logged. Adding lobster…that would be super awesome. Just curious….how long does it take to steam them? Cover the pot, and cook for 15-20 minutes. I have never in my life heard of adding milk to mashed potatoes, let alone cream? I didn’t add butter to my potatoes, just because I never do, but feel free to add some butter if you think these aren’t rich enough. You think boiling and steaming are the same thing? Ultimate comfort food. not eating the peels is pointless Cooked potatoes, leave in pan, heat some milk and butter, absolutely no cream, leave a small amount of potato water, mash, add milk and butter, mashes some more. That was my reaction, also! WHISK together in small saucepan over low heat, yogurt and milk until warmed through. Boiled potatoes were transformed into the perfect pot of mashed potatoes with just a little seasoning and lots of sour cream. If not can cool, steamed potatoes be riced and then reheated? Thank you for the recipe! Read the Mashed potatoes - milk, half and half or heavy cream discussion from the Chowhound Home Cooking, Potatoes food community. Not sure if we cooked them too long (husband was in charge of timing while i walked the dog) or what…maybe not enough butter? Fairly certain he will have a good read. And there was a story about how your husband ordered mashed potatoes, how ridiculous you thought he was and in the end you ate up most of the potatoes? joined your rss feed and stay up for searching for more of your great post. I love this! A starting point would be great! Hello there! And then, after draining, leaving them in the colander until they’re mostly dry. This sounds amazing and yet I’ve never thought to steam my potatoes for mashing. Cover and cook for 10 minutes or until the potatoes are tender. I was just wondering if you have newsletters that can be delived by email to me daily/ weekly, will really appreciate it. Learn the easiest way to make the best mashed potatoes with sour cream. They are incredible potatoes. These handmade Buddha Bowls are perfect for your one-bowl meals. This is now one of my favorite potato recipes. Reduce to a rapid simmer and cook … Can you provide proportions? milk until it's hot. Especially if I’m already cooking something in the oven that’s going to be in there for an hour or longer anyhow. With the … If you don’t want to use yukon gold potatoes, regular russet potatoes can also be used. ☺️. And the recipe up there is nothing more than boiled buttered potatoes, I did it all the time for family and my mother did it for us. Stir in the butter and season with salt. On potatoes. Place potatoes in a large saucepan and cover with water. Then I made a little variation of this recipe and it was delicious too! Just tried it this weekend. doubt very rapidly it will be well-known, due to its quality contents. Thanks so much! Yes, you can but it will affect the texture of the mashed potatoes. For creamy mashed potatoes, use heavy cream or half and half with full fat sour cream. These potatoes are as just as tasty as the traditional version even though they have fewer calories than traditional mashed potatoes and are safe for folks allergic to milk. Mmmm. Set aside until … Something about having very large pieces of potato worked better, since there’s less physical surface area to absorb water. ), but some of the best darn mashed potatoes I’ve ever had. I gave the recipe a four star because I added a green onion and I thought it called for too much garlic powder. I’d have to get a whole new steamer and set of pots to manage steaming potatoes for the family. TodaysMama.com - 5 Thanksgiving Potato Recipes, Fluffy Chobani Mashed Potatoes - Running With Perseverance, Thanksgiving in Paris and the Best Mashed Potato Recipe Ever | There is no rhyme or reason, Thanksgiving Roundup | Unconventional Kitchen, Whole Foods Made Easy, Very Best Mashed Potatoes | Доставка еды в номер, Lunatic Loves These Links | Cravings of a Lunatic, Salted butter (or dairy-free butter substitute). I used russet potatoes and omitted the parsley. Long story short I googled mashed potato recipes, found some really complicated stuff, and then found this recipe that tells me ‘yeah the way grandma/mom does it is fine’. This is essentially homemade sour cream. I always add a dollop of butter to the potatoes, never milk or cream. I’m definitely enjoying the information. Um, wow. Thanks David! Or for me, four times that. I just bake the potatoes whole and unpeeled, then scoop the insides out into a mixing bowl. Terms & Conditions / Privacy Policy / Official Giveaway Rules. Since this recipe only uses two ingredients, I want my butter to be the very best that I can find. That is some disgusting racist speech from DocWarbucks. THOSE POTATOES LOOK AWESOME. I know, just steam them until done, but for planning purposes can you give us an idea? The late Chef Robuchon made these potatoes famous many years ago. Reading through this article reminds me of my previous roommate! Thanks for sharing the recipe and I was intrigued to see the type of potato ricer you used–we have the old fashioned one you press down.