The Barefoot Contessa shares how you can use sour cream to make velvety rich mashed potatoes.
While Turkey and stuffing are the centerpieces of Thanksgiving, lumpy or dry mashed potatoes can ruin your whole meal. Learn how to make delicious potatoes with Ina Garten’s help.
Starting with the potatoes, Ina recommends Yukon Gold potatoes, which will be just the right texture. Then you run them through a food mill; I’m sure those of us who don’t have a food mill can make due by mashing them by hand, but for those of you who don’t have one already, a food mill is a great cheap accessory for your kitchen.
Also, make sure the butter and milk are warmed ahead of time, but not boiling. This keeps the temperature of everything consistent and will make the texture more consistent, but if you boil the mixture, it can put the flavor off. Especially when you add the sour cream, which will be cold, it is good to have as many ingredients as possible remain warm.
The addition of sour cream creates a bit more flavor depth than with just milk. Personally, I’ve found that a little bit of bacon never hurts either, but if it were up to me, I’d add a little bacon to everything.
With Ina’s help, you can make delicious mashed potatoes that can stand on their on own on your plate, or that will pair perfectly with that delicious turkey gravy that we showed you how to make a few weeks ago.
