Rating: 3.5 stars
48 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 3

Cutting the potatoes into small cubes before boiling prevents them from becoming waterlogged and results in a fluffier finish to this easy side dish.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
60 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.

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  • Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.

Tips

Prepare potatoes through Step 2 but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Bake, covered, in the preheated oven for 55 to 60 minutes or until heated through.

Maple Mashed Sweet Potatoes:

Prepare as above. Before serving, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.

Nutrition Facts

267 calories; fat 8g; cholesterol 19mg; saturated fat 5g; carbohydrates 46g; mono fat 2g; insoluble fiber 7g; protein 4g; vitamin a 26821.8IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.5mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 312mg; potassium 714mg; calcium 90.9mg; iron 1.4mg.
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