You don’t have to slave away peeling potatoes all morning when you’re making mashed potatoes for two people. Bonus.
I haven’t made mashed potatoes in years. They came out gummy when I last made them and I suppose you can say it just turned me off to the idea of making them again. Well, I did myself a favor this year and found a great recipe that I will make over and over.
I like my mashed potatoes part creamy and part rustic with potato chunks. Of course, you can mash the potatoes to whatever consistency you want with this same recipe.
The original recipe says it’s for two servings but we had a lot of leftovers so maybe it’s two big servings. If you like this recipe but want to serve it to more than just two people, don’t hesitate to double, triple, or whatever it. It’s the kind of recipe that’s easy to multiply and is forgiving if you use a little less or more of an ingredient.
Mashed Potatoes for Two Recipe
(Makes about 2 servings)
Ingredients:
- 1/2 teaspoon salt
- 1 and 1/2 pounds potatoes (equivalent to 2 or 3 potatoes)
- 1/2 cup heavy cream
- 1 tablespoon butter
- 2 tablespoons sour cream
- pepper, to taste
- (optional) sprinkling of fresh chopped parsley
Directions:
- In a big pot filled with water, over high heat, add the salt, cover it with a lid, and bring the water to a boil.
- While the water is doing its thing, peel the potatoes and cut them into small cubes. (The size doesn’t matter as long as they are all similar in size because you want them to cook evenly.)
- Add the cubed potatoes to the boiling water, lower the heat to simmer and cook them for 15 to 20 minutes or until they are fork tender.
- While the potatoes boil, add the heavy cream and sour cream to a small bowl and warm them in the microwave for about 30 seconds to 1 minute. Check them at 30 seconds to see if they need more time.
- Once the cubed potatoes are soft (aka fork tender), drain them.
- Increase the heat to medium and return the drained cubed potatoes to the pot.
- Add the butter and start mashing the potato pieces. (I used a wooden spoon because I like a smooth/lumpy texture. If you prefer smooth then use a masher.)
- Once the butter has melted, add the heavy cream and sour cream and continue mashing until you get the consistency of mashed potatoes that you like.
- Remove the mashed potatoes and season with pepper to taste.
- (Optional) Sprinkle fresh chopped parsley on top just prior to serving… and extra butter.
Adapted from: the kichn
