Description

The secrets to making restaurant quality mashed potatoes are available for at home. They'll be light & silky with a buttery taste with these changes: 1. steam potatoes, don't boil; 2. add lots of fat; 3. whip with an electric hand mixer.

Ingredients

• 2 lb. russet potatoes, scrubbed, peeled and cut into 2 inch cubes
• 1 stick unsalted butter (or any oil, like olive oil)
• 1/2 c. milk
• 1/4 c. sour cream (or Greek yogurt)
• 1/2 t. fine sea salt, or to taste
• minced chives for garnish, optional
• homemade gravy, optional for serving

Steps

1. Add 1 inch water to steamer; cook water until boiling. (*footnote 1) Place potatoes in steamer basket (*footnote 2). Transfer into the steamer above the boiling water. Cook covered for 25 minutes, or until very tender.
2. Place butter in a large glass bowl; heat in microwave for 1 minute, or until the butter melts and the bowl is hot.
3. Carefully remove hot bowl; add potatoes. Use a hand mixer to coarsely mash potatoes a few times, then whip on low speed until butter is fully blended. Add milk; whip until fully combined. Add sour cream; whip until potatoes are smooth and silky.