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Sour Cream Mashed Potatoes
Thanksgiving is 21 days away. Exactly three weeks. I will pause now for you to groan. Or perhaps you are organized and already have begun to think of your menu. I know I am in the former category of groaning. I haven’t given one ounce of thought to the meal but realized this morning when I looked at the calendar, I needed to. My intent over the next few weeks will be to share ideas and recipes that will make your meal planning a bit more easy. Today’s recipe adds a slight twist to the Thanksgiving staple–mashed potatoes.Ingredients:
5 lbs russet or yukon gold potatoes, peeled and cubed
2 Tbsp. butter
4 strips bacon, cooked extra crisp and crumbled
1 c. sour cream
salt & pepper to taste
half gallon milk (or less)Preheat oven to 300. Cover the potatoes with the milk and bring to a boil (yes I am using milk instead of water, it makes the mash much creamier) and simmer for 20 minutes or until potatoes are tender. Do not burn the milk or you will have to start all over! Drain and mash. Add in butter and sour cream and season to taste. Transfer to a greased baking dish and sprinkle top with bacon pieces. Bake for 10 minutes. Enjoy!
The whole smother in gravy does not always work for many palates with this recipe but I enjoy the potatoes with or without gravy. Some years I make a traditional bowl of mash and these. Never disappoints!
xo–me
