Creamy, buttery, mashed potatoes are the best comfort food!
Author: Lucy Brewer
5lbs.russet or Yukon potatoes, peeled and cut into large pieces
2sticks unsalted butter, melted
2cupsheated half-and-half or cream
salt and pepper to taste
Place potatoes in a large Dutch oven and cover with cold water. Bring to a boil and then turn down to keep at a rolling boil. Cook potatoes until fork tender, about thirty minutes.
Drain potatoes and return to pot, heat on low for 3 to 5 minutes, stirring slightly. Remove potatoes from heat and push through a ricer into a large bowl.
Whisk in melted butter, sour cream and 1 cup of half-and-half. Add salt and pepper to taste.
Add more half-and-half as needed to achieve desired texture.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.