Sandra Lee's Mashed Potatoes
Close up of bowl of mashed potatoes
Brett Stevens / Getty Images
print recipe
Servings:
12

There might not be any food truly as comforting, warming and wonderful as perfectly, buttery, fluffy, creamy mashed potatoes. They pair well with almost any protein and are always a welcome addition to any holiday meal.

Technique tip: Be careful not to over-mix or the potatoes will become gummy.

Ingredients

    • 3 pounds Yukon gold potatoes, peeled
    • 1½ cups light cream
    • 1 stick unsalted butter
    • 1/4 cup sour cream
    • salt, to taste
    • 1 sprig rosemary, to garnish

Preparation

1. Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes. Mash them with a potato masher.

2. While the potatoes are boiling, combine the cream, butter and sour cream in a pot over medium-low heat. Heat to a simmer, turn off the heat and let steep 10 minutes.

3. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Season with salt to taste. Garnish with rosemary sprig.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Thanksgiving recipes: Make Sandra Lee's cornbread stuffing

Play Video - 3:07