5 lb red bliss potato (2 ¼ kg), skin on, quartered
cold water
1 tablespoon kosher salt, plus more to taste
½ cup unsalted butter (115 g), 1 stick, cubed
½ cup heavy cream (120 mL)
1 small clove garlic, minced
½ cup sour cream (115 g)
freshly ground black pepper, to taste
1 tablespoon green onion, chopped, for garnish
Nutrition Info
Calories 337
Fat 16g
Carbs 45g
Fiber 4g
Sugar 2g
Protein 5g
How to Make It
1. Step
Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
2. Step
In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
3. Step
Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
4. Step
Garnish with green onions, if desired.
5. Step
Note: Any small waxy potato would work well in this recipe — such as Yukon Golds or new potatoes.
