When it comes to potatoes, I cannot say no. I LOVE THEM. I love potato chips, mashed potatoes, fried potatoes, baked potatoes, twice baked potatoes, potato bread, and potato skins!! I’ve even juiced potatoes! I’m totally serious, potato juice has TONS of health benefits.
In other words, I think potatoes are fan-f*!king-tastic and totally worth sharing with loved ones!! They deserve to be on everyone’s dinner table this Thanksgiving.
Though options are endless when it comes to potato dishes, these Sour Cream and Scallion Mashed Potatoes are to die for!! They are creamy, a touch salty, silky smooth but still have a few chunks, and have a delightfully crisp onion flavor :)
Furthermore, I have written this recipe in order to make your Thanksgiving cooking be as simple as possible. The potatoes are boiled and mashed on a prep day - whatever that means for you. And then they are finished off quick and easy on Thanksgiving day, giving everyone the mashed potatoes they know and love while saving the chef from fussing in the kitchen all day. Everybody wins!!
As always, if you have any questions, just ask!
I can’t wait to see what you all create!!
#ryliecakesrecipes : @ryliecakesgf
Lick the Bowl - It’s Gluten Free,
Sour Cream + Scallion Mashed Potatoes
(Yield: eleven 4 ounce servings)
2 lb russet potatoes, cut into ½" cubes
1 Tbsp salt
2 bay leaves
4 quarts cold water
4 oz butter
6 oz milk
4 oz sour cream
2.25 oz scallions, finely chopped
1 tsp salt
1 tsp pepper
Place potatoes, salt, bay leaves, and cold water into stockpot. Place over medium-high heat and bring to a boil. Boil for approximately 20 minutes until potatoes are tender. Turn down heat during process if needed.
When potatoes are tender, remove from heat and drain; place potatoes in a medium bowl.
Add butter and mash with a fork – I like to leave a few chunks in mine. Let cool to room temperature and then cover with plastic wrap or parchment. Refrigerate overnight.
When you are ready to finish the potatoes, be it the next day or the following, remove them from the refrigerator and let come to room temperature.
Heat milk in a large saucepan over low heat. Milk does not need to boil; it only needs to be hot.
Once hot, turn heat down to low and start adding mashed potatoes to milk mixture slowly, mashing with each addition. In no time, you will start to see your mashed potatoes come together! Make sure the entire mixture is hot before removing from heat.
Once removing from heat, add sour cream, scallions, salt, and pepper, fold together until incorporated.