These amazing homemade mashed potatoes are perfectly rich and creamy, ….
CALORIES: Best not to think about it!
PREP: 10 minutes
COOK: 1 hour
|3 pound||potatoes (Yukon gold recommended)|
|1/2 tsp||cayenne pepper (or pick you any other pepper you like)|
|1/2 cup||sour cream or creme fraiche|
|3/4 cup||heavy cream (or milk)|
|1/2 cup||shredded cheese (Cheddar, parmesan, gruyere, emental, …)|
|–||butter (optional – to taste)|
|–||chopped fresh chives (optional – to tastes)|
- Place potatoes into a large pot of water; bring to a boil, reduce heat to medium-low, and simmer until tender. Cooking time is about 30 minutes. Drain potatoes and return them to the pot.
- Mash heavy cream into the potatoes with a potato masher; add sour cream and continue to mash until combined. Add cheese and pepper. Add butter as needed for tasted. Avoid adding salt (cheese contains sufficient salt already!)
- Serve immediately or reheat in the over or on the stove when ready to eat!
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