Delicious mashed potatoes you can store in the fridge or freezer. If you love baked potatoes with sour cream, butter and chives - you'll love these! Double or triple the recipe if needed.
Prep Time45 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: dinner
Cuisine: European
Keyword: mashed potatoes, potatoes, sour cream
Servings: 4
Calories: 472kcal
Author: Getty Stewart
Ingredients
6-8medium russet potatoes
3Tbspbutter
1cupsour creamnot less than 7% fat
1/2-3/4cupmilk
1/4cupchopped chives or green onionsoptional
1/2tspsaltdivided
1/4tsppepper
1/4tspnutmeg (optional)
1/2tsppaprika
Instructions
Wash, peel and cut potatoes into 3/4 inch pieces.
Place in large pot and cover potatoes completely with cold water. Add 1 tsp salt to water. Cover pot with lid.
Bring potatoes to boil, reduce heat, place lid slightly askew and boil lightly for 12 minutes or until fork tender. Caution: overcooking can lead to gluey mashed potatoes.
Drain potatoes well. To remove all water, return potatoes to pot and place pot on hot element for a minute or two to evaporate any remaining water. Removing all the water helps prevent mashed potatoes from turning glue or paste like.
Coarsely break up potatoes then add butter to potatoes allowing butter to melt and coat all the potatoes.
Mash a few times with a potato masher. Then add sour cream and milk and continue mashing until smooth. If using a mixer, use cautiously to avoid overworking the potatoes and turning them gluey. For softer mashed potatoes add more milk as desired.
Add chives, salt, pepper and nutmeg, mix well.
Place in serving bowl, sprinkle with paprika and a few chives. Enjoy.
Keep In Fridge - Up to 2 Days
Grease a 2 quart (8x8 inch) casserole.
Transfer potatoes to casserole dish.
Cover and keep in fridge for up to two days before baking.
Bake uncovered in a 350°F oven for 45 to 50 minutes or until heated through. Sprinkle with paprika before serving.
To Freeze - Up to 2 Months
Once completely cooled, freeze in greased casserole dish and wrap well with a layer of plastic wrap touching the top of the potatoes followed by a layer of foil OR freeze in an airtight container or bag and transfer to casserole dish when thawed.
To prepare from frozen, thaw in fridge and bake according to directions above. Depending on how well thawed, you may need an additional 20-25 minutes to heat through.
Notes
We love the brown, crispy bits on top. To get more brown bits, fluff up the top of the mashed potatoes with a fork so there are more peeks to turn crispy.If using from frozen, add more milk if needed to loosen them up. If using any substitutions - and wishing to freeze, ensure potatoes are well mixed with a fat of some sort.