Time: 20 minutes
Music Selection: Peter Cetera – Glory of Love
“I have always needed you. I could never make it alone”…. Mashed potatoes need you and they need gravy. This is the recipe we use whenever we have mashed potatoes – usually at Christmas, Thanksgiving and Easter…. but also for everyday meals like our Shepherd’s Pie Meatballs.
5 – 6 large potatoes (optional to peel them), cut into quarters
½ cup butter
1 cup sour cream
In large pot, place potato chunks. Cover with water and add a tsp of salt. Boil the potatoes for 15 – 20 minutes, until fork can pierce potatoes easily.
Drain the potatoes and put back in the pot. Add the butter, sour cream and extra salt to taste. Mash with a potato masher to your desired smoothness.
**Depending on the type of potato, you can leave the skin on – red potatoes or yellow potatoes work best. We peel russet potatoes first.
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