Mom’s Famous Mashed Potatoes
Each year the highlight of any family meal (and we have a big extended family) was often my mother’s mashed potatoes. They’re creamy, they’re decadent, and you will most certainly put on pounds just looking at them.
These are quite literally my favorite thing that my mom made when I was growing up, and to this day. Because I’m not home for Thanksgiving this year I’ll be preparing a batch myself, and whereas they won’t quite be the same I’m hoping for a decent approximation. I’m sharing this receipe so that you might enjoy these insanely good potatoes.
- 5 pounds of red potatoes
- 2 sticks of unsalted butter
- 8oz of sour cream (no reduced fat)
- 3tbsp chopped or freeze dried chives
- Salt and Pepper (this will be to taste, just make sure you have some)
First, peel and quarter the red potatoes (or smaller, depending on the size of the potoat0. Bonus points if you use this insane method to peel them: https://www.youtube.com/watch?v=XY6I71-bajo.
Put the potatoes in a large pot and add water till they are completely covered. Turn the heat on to high and wait for them to reach a rolling (bubbling) boil. Once the rolling boil has been reached, reduce the heat a bit and continue to cook for 35–45 minutes, until they’re soft. But keep watching. You don’t want the water to evaporate as the potatoes will burn.
Pre-heat your oven to 350°F.
After the potatoes are thoroughly cooked (you can easily stick a fork in them) drain them and place into a large mixing bowl. With a stand mixer (it’s possible to use a hand mixer, it’ll just take longer), beat them too a smooth texture. While they’re beating, add the following ingredients:
- 1 stick of butter (softened)
- Salt (to taste)
- Pepper (to taste)
- Sour cream
- 3+ tablespoons of chives
Beat everything until there are no lumps at all, and completely smooth.
Note: You can stop here if you’d like to serve them on a different day. See the footnote below.
Once you’ve got super smooth potatoes, place them into a greased 9x13" baking dish. Using the other stick of butter, slice it into pats and place directly on top of the potatoes, spread out (see above picture). Spread a healthy amount of paprika across everything.
Bake for 45 minutes at 350°F.
The top of the potatoes should have a nice thin “crust.” Now you’re done!
Note: This recipe can actually be prepared the day before serving. Just be sure to cover and refrigerate the mashed potatoes, before baking. When you’re ready to bake, bring them back up to room temperature a few hours before and then finish with the “Bake” instructions above.
This is my mom Nancy (and my exquisitely bearded brother Ryan). She’s the one responsible for the delicious mashed potatoes that you’re about to consume. While chowing down on this decadent creation, be sure to say “Thanks Nancy!”