| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 large russet potatoes
- 1 teaspoon salt
- 3 tablespoons butter
- 1/2 cup milk, plus more if needed, warmed
- 2 tablespoons sour cream
- Salt and freshly ground pepper
Instructions
- Peel the potatoes, cut in half, and place in a pan, then cover with cold salted water. Bring to a boil and continue cooking until the potatoes fall off the fork when pierced, about 20 minutes. Drain the potatoes. Gently press the potatoes through a sieve (or potato ricer) into a large bowl, using a rubber spatula.
- Mix in the butter, milk, sour cream, salt and pepper and stir to blend. Add a tablespoon or 2 more of warm milk, if necessary to obtain the desired consistency. Salt and pepper liberally and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 401 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 29 mg |
| Sodium | 971 mg |
Reviews
This was okay but nothing special. The sieve did make the potatoes without lumps but not as easy to use as a ricer.