Our new home building is coming to an end soon. We are
probably about 6-8 weeks out and our lighting is being installed right now.
What a journey it has been! If you’ve been following along for a while, I hope
you have enjoyed my documentation. I will be doing a virtual tour once we are
finished and sharing more details of our home.
Wow! There’s a lot of different kinds of potatoes! My
favorite type for mashed potatoes is Yellow Yukon Gold. I’ve tried making
mashed potatoes with red or russet and I just don’t get the texture and
creaminess that I do with the yellow.
3 lbs. of Yellow Yukon Gold Potatoes
Organic Milk or Heavy Whipping Cream
Himalayan Pink Salt
Regular Sour Cream
Kerry Gold Unsalted Butter
Potato Masher or Hand Mixer
Peel the potatoes and place in a pot of boiling water.
Boil until fork tender and drain.
Add potatoes back to the pot and add a little bit of the milk or heavy cream. This is an eyeball thing. Start slowly and you can always add a little more if needed. Don’t over pour or your potatoes will be runny.
Add in the salt and pepper. Mash or mix everything together.
Once mashed, gently fold in a few heaping tablespoons of sour cream.
Top your potatoes with several pats of butter.
Note: If you have an Instant Pot, place your potatoes on a rack and fill the pot with at least 1 cup of water. Press the “steam” setting and set it for 5 minutes. Use the Natural Release method for pressurizing.
With Easter Sunday coming tomorrow, do you have mashed potatoes on your menu? I love them with a good spiral ham, salad, deviled eggs and some homemade bread. Wishing you and your family a blessed Easter!