Creamy Mashed Potatoes
Shared by: Tami L
Prep1 hr Cook30 min Total1 hr 30 min
Ingredients
Directions
Make sure the potatoes are peeled. No one likes peels in their creamy mashed potatoes. I know this for a fact. And then dice them up fairly small (thumb tip size, cutting them is the longest part of the process), otherwise, you'll be waiting a long time for mashed potatoes.
Peel the garlic. Cut that little brown end off - yuck. You can cut the big cloves in half, but make sure none are bigger than the potatoes.
Place potatoes and garlic in the top half of a steamer, and steam until done. Steaming is not optional. Don't you dare stick those poor potatoes in water. You will know they are done when you can stick a fork in them and call them done. They should easily fall apart. The garlic too - it will just smoosh with the potatoes.
Process potatoes through ricer. Again, not optional, and seriously, the Tupperware fusion master ricer is the best tool for this. This is messy and not fun, but 100% necessary for creamy mashed potatoes.
Add 1 ½ sticks of butter, 8-ounce sour cream and about ½ cup of half-and-half (if this is not a holiday, you can use 2% skim milk). Next, add ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Mix it all up - but not too much. You want creamy mashed potatoes, not glue. Don't even think of using a hand mixer!
Taste to make sure they are yummy. Add more salt and pepper as needed. You may need more.