These are the creamiest, most delicious mashed potatoes I think I’ve ever made. I made these to go along with the Zinfandel-Braised Short Ribs (making it the best meal I’ve ever made – how’s that for an endorsement!), but I believe this is going to be my go-to recipe for mashed potatoes from now on.
I developed this recipe for South Mountain Creamery, using their heavy cream, butter and their deliciously tangy sour cream – the trifecta of awesomeness. Despite my Dad’s investigative genealogy work confirming my heritage is firmly of Western European descent, I’m convinced my deep love of sour cream has its roots somewhere in Eastern Europe. And South Mountain’s sour cream just makes me happy. It’s rich, yet drizzle-able and has an amazing tangy taste that makes you realize this is what sour cream should taste like. If that’s not testimony enough, even my husband, who turns his nose up at any other sour cream, loves this sour cream…it is that good!
Sour Cream Mashed Potatoes
- 2-3 lbs Yukon gold potatoes
- ½ cup South Mountain Creamery Sour Cream
- 2 ounces South Mountain Creamery Butter
- ½ cup South Mountain Creamery Heavy Cream
- ½ teaspoon salt
Peel the potatoes and slice them in to quarters. Place in a large pot and add enough water to cover the potatoes by about an inch. Bring the pot to a boil and continue cooking until the potatoes are easily pierced through with a fork, about 20-25 minutes.
Drain the potatoes in a colander, returning them to the pot. Add the sour cream, butter, cream and salt and mash until smooth. Serve immediately.