This recipe for mashed potatoes was developed when we were "visiting" Russia during our homeschool world trip last semester. In looking around for Russian mashed potato recipes, I found two things I wanted to incorporate into my own mashed potatoes: spices in the cooking water and sour cream along with the butter and milk. Those two things give these mashed potatoes a nice depth of flavor, and this recipe has become my new "standard" mashed potato recipe.
Golden, Buttery Mashed Potatoes
Serves 8-10
- 3 pounds of Yukon Gold potatoes (about 6 medium large potatoes), preferably organic
- filtered water
- celtic sea salt
- 2 large cloves of garlic
- 1 bay leaf
- 1 stick of butter, preferably grassfed
- 3/4 cup whole milk
- 3 Tb sour cream
- 1&1/2 tsp finely ground celtic sea salt
- Peel the potatoes and chop them into ~1&1/2 inch chunks. (I love my Rada vegetable peeler!) Put the potatoes in a 4-quart pot, cover with filtered water, and add a little sprinkle of salt.
- Peel the garlic. Place the garlic and bay leaf into the pot.
- Bring the potatoes to a boil, then reduce the heat to maintain a simmer.
- Simmer the potatoes for 20-25 minutes, until they are soft enough that a fork easily pierces and breaks a potato chunk.
- Remove and discard the garlic and bay leaves from the cooking water.
- Drain the potatoes. I prefer to just put a lid mostly on the pot and then pour out the water that way, rather than using a colander, since it allows a bit more moisture to stay with the potatoes.
- Cut the butter into a few chunks and add it to the potatoes. Allow the butter to melt.
- Use a potato masher to mash the potatoes. I like to leave the potatoes just a tad-bit lumpy when I mash them.
- Add the sour cream, milk, and salt. Stir well to get everything combined.
- Serve and enjoy! These potatoes make a superb side dish for Beef Stroganoff Meatballs.
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