I have made many different versions of mashed potatoes over the years, and thought I had seen it all. I was amazed at how much richer the texture and flavor is with the addition of sour cream. I had to peel them, however; I have never liked skins in my mash. I tinkered a bit with the milk:sour cream ratio, and think I now have the perfect combo to serve for Thanksgiving.
Mashed Sour Cream and Scallion Potatoes
pmarie Posted: 11/27/08
sirrah231 Posted: 11/27/10
These potatoes were so bland! The texture and consistency were fantastic, and I did appreciate learning another reviewer's trick to roast out the water by putting the drained potatoes back on the heat for 30 secs or so. But I won't be using that trick on this recipe again. Another reviewer recommended creme freche instead of the low fat sour cream, of course that ups the calorie count significantly. My search for great tasting potatoes without a ton of butter continues.
Laureltree Posted: 11/30/08
This was vey easy and the lightest mashed potatoes I have had. It will become a regular addition to our holiday dinners.