Mr. Food: Mashed Potatoes
By: Torre Josey
Updated: November 15, 2012
AMARILLO --- Why are our Classic Mashed Potatoes the best ever? Simple, extra-creamy and easy, they cook up fresh in a snap and team with all your favorite comforting main dishes.
Serves: 6
Cooking Time: 15 min
What You'll Need:
3 pounds Idaho Russet potatoes, peeled, cut into chunks
1/4 cup (1/2 stick) butter, softened
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
What To Do:
Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well.
In a large bowl, combine potatoes and remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.
Test Kitchen Tip:
Store Idaho potatoes in a cool, dark and well-ventilated place. They will keep for about a week at room temperature and for several weeks at 45 to 50 degrees.
Serves: 6
Cooking Time: 15 min
What You'll Need:
3 pounds Idaho Russet potatoes, peeled, cut into chunks
1/4 cup (1/2 stick) butter, softened
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
What To Do:
Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well.
In a large bowl, combine potatoes and remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.
Test Kitchen Tip:
Store Idaho potatoes in a cool, dark and well-ventilated place. They will keep for about a week at room temperature and for several weeks at 45 to 50 degrees.
