Ingredients
Equipment
Method
- Peel the potatoes and cut them into approximately 1-inch cubes. Cover the cubes with cold water by about 2 inches; refrigerate for at least 2 hours up to overnight.
- Drain the potatoes. In a large pot, cover the potatoes by 2 inches with cold water. Add half of the salt. Bring the water to a boil and then reduce the heat. Simmer until a knife slips in and out of your potato slices without resistance, which takes about 12 to 15 minutes. Drain the potatoes well.
- Put the drained potatoes back into the pot and add the butter. Stir to combine. Add a pinch of salt and several grinds of pepper. Add the milk, heavy cream, and sour cream if you are using it. Stir to combine everything, then mash to your desired consistency using a hand mixer or potato masher. Taste the potatoes for seasoning and adjust the salt and pepper as needed before serving or storing.
Nutrition
Notes
This recipe creates a hearty, gluten-free side dish perfect for busy families. Preparing the potatoes ahead of time by soaking them overnight saves time on cooking day. The addition of sour cream provides extra richness to the texture.