How to make the best mashed potatoes from scratch

February 24, 2017
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Photo by All that's Jas
Author Notes

For my first work-related potluck here in the States, I worked my fingers to the bone making a complex dish from my home country wanting to leave a good impression. Just as I was entering the break room my colleagues shouted in excitement. No, they weren’t happy to see me.
The excitement was about another dish. Someone brought a bowl of mashed potatoes! What’s the big deal, I asked. They aren’t your regular mashed potatoes, they exclaimed, they are MADE FROM SCRATCH!!! What the fork?! Why would you EVER have any other kind? —Jas

  • Serves 4
  • 2 pounds potatoes
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 tablespoons sour cream
  • 1 cup milk
  • freshly ground black pepper
In This Recipe
  1. Peel, quarter, and rinse the potatoes. Put the potatoes in a pot, add the salt, and cover with cold water.
  2. Bring to a boil, then lower the heat and cook until tender but still firm, about 15-20 minutes. Drain them well.
  3. Heat the milk and butter in a small saucepan. Using a potato masher or electric beater, mash the potatoes with oil and sour cream. Add freshly ground black pepper. Slowly blend milk mixture into potatoes until smooth and silky creamy.

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