From an extremely young age (read: straight from the womb), I’ve always had a soft spot in my heart for potatoes. So much so, that my grandfather dubbed me the “Tater-gator” and my mother swore someday I’d move to Idaho and marry a potato farmer.


Today they both stand corrected as I’m currently not an alligator, nor am I marrying an Idahoan (though Gamer Man does have a green thumb and could absolutely grow me a potato).


I do, however, still dearly love me some spuds. Particularly mashed potatoes.


I’ve had several people say these are the most delish mashed taters they’ve ever tasted, while loading up their plates with 2nds, 3rds, and 4ths (they are that good). I even turned my sour-cream avoiding GM into a believer with this recipe… now to get him to move to Idaho…


Creamy Mashed Potatoes:
2lbs peeled, diced, and blanched potatoes
1c low-fat sour cream
1/2c butter
Salt & pepper to taste


If you know how much 2lbs of potatoes looks like, good for you.


If you like math and want to calculate how many spuds 2lbs is out of your 10lb sack, be my guest.


But if you’re like the rest of us, reach into your potato sack and grab 4 of the biggest spuds you can find. I’m talking can’t-fit-in-your-hand big here, ladies.


Briefly rinse them off because you don’t want any of that dirt to turn into mud on your hands while you COMMENCE PEELING! GO GO GO! Peel those babies any way to feel comfortable… knife, palm peeler, hand peeler, etc. Just make sure you get the skin off.


Once you’ve finished, dice your potatoes into 1 inch cubes. No larger or it will take FOREVER to cook them. Place them in a bowl and rinse them a few times to get the excess starch off, then fill to just-covering with cold water and let them chill on the counter for 5-10 minutes. While you’re waiting, clean up the potato peelings.


After blanching, rinse and pop the diced potatoes into your favorite stock pot and fill to, you got it, just-covering! Hot water this time, of course. And a pinch of salt. Set on your favorite burner (mine is the POWERBURNER!) and turn up the heat to medium-high and let boil uncovered for 15 minutes.



In the meantime, we’re going to beat together the butter and sour cream until combined. I’ve found this makes the flavor much more even, and the texture FAR more creamy. TIP: Cream the butter first, then add the sour cream and beat again until you have a nice cream color going on :)


Once the potatoes are done cooking (test for doneness with a fork… it should easily slide in and out of the largest spud cube in your pot) drain them of excess water and return them to the burner with the lid on for another 2-3 minutes. You just want to be rid of the extra water in the potatoes so you don’t end up with soupy spuds.


Send your nice dry potatoes over to your mixer with the paddle attachment, where they’ll meet the butter and sour cream mixture. Beat on low until the potatoes are mostly broken down, then flip to medium and whip it good for 5 minutes. Be sure to push down the sides every so often.


There should be minimum lumpage at this time. Taste to make sure.


Taste a couple more times so you’re doubly and triply sure.


Salt and pepper to taste.


Hello Gamer Man!





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