Photo: Marcus Nilsson
Makes 6 to 8 servings

How to Make It

Place the potatoes and 2 1/2 tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes.

Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter melts.

Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the remaining salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time. Transfer the mashed potatoes to a heatproof serving dish. (You can cover the dish with aluminum foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hours.)

Ratings & Reviews

practicingchef's Review

December 19, 2012

carlybarley7's Review

March 05, 2009
Pretty good potatoes. I really liked the addition of the sour cream, but I would probably leave out the nutmeg. We usually make our potatoes creamier with cream cheese, but this is a nice alternative. Like I said next time no nutmeg for us it gives a sweet flavor, for first timers I would start with a little nutmeg and taste and add from there up to the recipe amount.