Mashed potatoes will be ‘blissfully creamy’ and tastier if you add 1 unexpected ingredient
Nothing is better than digging into a plate of mashed potatoes, and there is a very simple way to make this side dish more flavourful with a much smoother texture.
Mashed potatoes are one of the best comfort foods, but they can be incredibly disappointing if they turn out lumpy or bland. It is easy to make mistakes when cooking mashed potatoes as overcooking or under-mashing them can cause them to release too much moisture and become dry.
However, Jeanine Donofrio, a cookbook author and founder of Love and Lemons has shared that adding sour cream can greatly improve the texture and flavour. Jeanine said: “I’m not kidding when I say that these are the best mashed potatoes I’ve tried. They’re ultra-rich and blissfully creamy and the sour cream gives them a delicious tangy kick.”
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She added: “Technically, this ingredient is optional. If you skip it, the recipe will still come out great. But for the best mashed potatoes, I highly recommend folding them in! It makes the taters extra-creamy and gives them a tangy taste.”
You only need a handful of ingredients to make this tasty side dish, but sour cream helps keep mashed potatoes moist which prevents them from drying out.
Sour cream also adds a tangy flavour that balances the richness without making the potatoes too heavy, which can sometimes cause them to become lumpy.
This results in mashed potatoes with better flavor and a smoother, velvety texture, without the need for an excessive amount of butter or milk
How to make mashed potatoes taste better
You will need:
- 1.35kg of potatoes (Russet or Yukon Golds are best)
- 115g of unsalted butter (one stick)
- 240ml of whole milk
- 60ml of sour cream
- Three garlic cloves (peeled)
- Salt and pepper
- Chopped chives
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Method
To begin, prepare the potatoes by washing and peeling them, then cut them into evenly sized large chunks.
Add the potatoes and garlic to a large pot, then cover with cold water. Season with salt and bring then place on a high heat.
Cook the potatoes until they are boiling, then reduce to a simmer for 15 to 20 minutes. Once the potatoes are fork tender, drain the water and place back in the pot.
Start to mash the potatoes and garlic, making sure to add the butter and milk as you mash. Season with salt and pepper then continue to mash until smooth.
When the potatoes are completely mashed you can fold the sour cream into the mixture with a wooden spoon.
Sprinkle the chives and a dollop of butter onto the top of the mashed potatoes, and your mouthwatering side dish will then be ready to serve.
