Description
These mashed potatoes are creamy and delicious. They have just the right amount of butter and sour cream.
Ingredients
Scale
- 5 pounds of russet potatoes, you can substitute your favorite potatoes
- 3/4 cup unsalted butter
- 1/4 cup plain Greek yogurt
- 1/2 cup heavy cream
- salt and pepper to taste, I use about 1/2 teaspoon salt and 1/8 to 1/4 teaspoon pepper
Instructions
- Wash, peel and cube potatoes. Try to make sure you cut the potatoes about the same size so they cook the same, and put them into a pot.
- Fill pot with water until potatoes are completely covered.
- Bring water to a boil. Once water is boiling, boil potatoes for 10 to 12 minutes.
- Remove from heat and strain. Place strained potatoes into a large bowl. Using a hand mixer mash potatoes. Add butter, plain Greek yogurt, heavy cream and salt and pepper. Blend with a hand mixer until desired consistency.
Notes
To Freeze:
Option 1: Put mashed potatoes in a large air tight container or freezer bag. This will be for a family sized portion. To Thaw: Thaw in the refrigerator for at least 24 hours or thaw in the microwave on defrost setting.
Option 2: Line a large cookie sheet with parchment paper. Scoop individual portions onto the parchment paper and flash freeze for 3 to 4 hours. Once frozen, place individual portions into an air tight container or freezer bag. To Thaw: Thaw desired amount in the refrigerator for 24 hours or in the microwave on defrost.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side dishes