WINTER
No holiday table is complete without a steaming bowl of creamy mashed potatoes.
Serves 8
3 pounds Yukon gold or boiling potatoes, peeled and cut into 1-inch chunks
½ cup (1 stick) unsalted butter, chopped
¾ cup sour cream
⅔ cup whole milk
Salt and black pepper
1. Combine potatoes, salt and enough water to cover the potatoes by at least 3 inches in a large saucepan. Bring to a boil over high heat; reduce heat and simmer 20 minutes, until a sharp knife inserted in a potato slides out very easily. Drain; return potatoes to the hot empty pot over low heat. Shake pan to evaporate any water left on potatoes.
2. Add butter, sour cream and milk to the pot, still over low heat. Mash until the potatoes reach desired consistency. Season with salt and pepper.
TIP: Full-fat sour cream can withstand heat better than reduced-fat versions.