Growing Chefs! Ontario Mashed Potatoes

Mashed Potatoes

Mashed potatoes work best with a starchy potato, such as a yukon gold or russet potato. We love to add sour cream to our potatoes for a tangy bit of acidity, along with cream and butter. If you are feeling extra daring, brown the butter for additional flavour.
Serves 4 to 6
6 medium sized potatoes1/2 cup sour cream1/4 cup butter1/2 cup 35% cream Salt to taste
Large potStrainerWooden spoonBowls various sizesCutting boardChef’s knifePeelerPotato masherMeasuring cupsMeasuring spoonsDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the potatoes, and dice them into 1 inch chunks.

Measure out the sour cream, butter, and 35% cream.

Get Cooking!

Add enough cold water to cover the potatoes in the pot, and add salt to season the pot.

Bring the potatoes to a boil over medium high heat, and cook until potatoes are soft and cooked through, about 20 minutes.

Strain the potatoes, and add in the butter, cream, and sour cream directly back into the pot with the potatoes. Mash the potatoes until they are very soft and there are no lumpy. Add salt to taste.