Yukon Gold potatoes mashed with heavy cream, sour cream and butter.
-By Carrie (Strommen) Lennie
3 lbs Yukon Gold or russet potatoes, peeled and quartered
¾ cup heavy cream
½ cup sour cream
12 Tbsp unsalted butter, cut into cubes
Salt and ground white pepper
- In a large, heavy-bottomed pot, place the potatoes and just enough water to cover them. Over high heat, bring to a boil and simmer until tender, approximately 25 minutes. Using a colander, drain the potatoes. Return to the empty, dry pot and heat over high heat for 1 minute. Remove from the heat and place in a large bowl.
- In a small saucepan, melt the butter and add the cream; heat for 2 minutes. Using an electric mixer, whip the potatoes until blended. Add the butter mixture and whip until well combined. Whip in the sour cream, salt, and white pepper. Continue to mix until all the ingredients are incorporated. Adjust the seasonings, and keep covered and warm until ready to serve.
- Place the hot mashed potatoes in a serving bowl and top with a pat of butter to serve.