Here's proof that mashed potatoes don't need to be filled with all kinds of cream, fat and butter to be light, creamy, fluffy and so deliciously comforting!
Course Side Dish
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 249kcal
Author Sonia! The Healthy Foodie
Ingredients
8-10medium russet potatoesor other starchy potato
1/4cupsour creamat room temperature
1/4cupwhole milkat room temperature
1/4 to 1/2cupwarm chicken stock (use only as much as necessary)
Peel, rinse and cut the potatoes in 4 to 6 pieces.
Place the potatoes in a medium saucepan, cover them with cold water and add enough salt so that your water tastes like sea water; it's imperative that your water be fairly salty!
Cook over high heat until the water comes to a boil, then lower the heat to a high simmer, cover and continue cooking until the potatoes are super tender and pretty much fall apart when you pierce them with a fork, about 20 to 25 minutes.
Drain the cooked potatoes and give them a minute or two to dry out in the colander, then return them to the pot.
Add milk and sour cream and beat with an electric mixer, starting on low and progressively moving on to medium-high speed, until the potatoes are completely reduced to a smooth puree.
Start adding the warm chicken broth, a few tablespoons at a time, beating well on high speed between each addition, until the desired consistency is achieved.
Adjust seasoning, give the potatoes a final whipping and serve without delay.