Creamy mashed potatoes loaded with sour cream & butter? Yup, I’m in. These are my most favorite way to make my mashed potatoes and I think they key to why these are so texturally wonderful is to use Gold Yukon Potatoes instead of Russet. Gold Yukon are smaller and a little more work to peel, I know, BUT those extra couple of minutes are WORTH IT. Give it try.

These are perfect layered under The Nest Pot Roast or alongside Sticky Chicken.

Recipe by: The Culinary Nest

MAKES

6-8 servings

Prep Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS

3lbs bag Gold Yukon Potatoes, peeled, rinsed and cut into 1-2” chunks

1 stick unsalted butter

1/2 cup sour cream

1/2 cup milk, or more if needed

1 teaspoon seasoning salt (I love Lawry’s Seasoning Salt!)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Optional: chopped chives or parsley

METHOD

1. In a large steel pot, cover the cubed potatoes with hot water and bring to a boil. Reduce heat to a low boil for about 15 minutes or until the potatoes are tender and falling apart when pricked with a fork.

2. Turn off the heat and drain the potatoes in a colander. Add the stick of butter to the bottom of the hot pot and place the drained potatoes back into the pot on top of it. Cover with a lid and let sit for 2-3 minutes, until the butter is melted. Remove the lid and add the sour cream, milk, seasoning salt, salt & pepper.

3. Using a hand mixture, beat the potatoes until they are a smooth and creamy consistency (I’m not a huge “chunky mashed potato” girl but by all means, leave some chunks if you love them!). Add more milk if the mixture is feeling too thick. Taste for seasoning and add more salt and/or pepper if desired.

4. Top with fresh chives or parsley if desired and enjoy!