Restaurant Style Mashed Potatoes

• Produce

  • 1 kg Russet potatoes

• Baking & Spices

  • 1/2 tsp Sea salt, fine

• Dairy

  • 1 stick Butter, unsalted
  • 1/2 cup Milk
  • 1/4 cup Sour cream

• Other

  • (Optional Homemade gravy to serve with

Found on omnivorescookbook.com

Ingredients

• 1kg / 2-pound russet potatoes, peeled and cut into 2-inch chunks
• 1 stick unsalted butter (*footnote 3)
• 1/2 cup milk (*footnote 4)
• 1/4 cup sour cream (or Greek yogurt) (*footnote 5)
• 1/2 teaspoon fine sea salt or to taste
• (Optional) Minced chive for garnish
• (Optional) Homemade gravy to serve with

Directions

• Add 1 inch water to your steamer and cook until boiling (*footnote 1). Place potatoes in a steamer basket (*footnote 2). Transfer into the steamer above boiling water. Cook covered for 25 minutes, or until very tender.
• Place butter in a large glass bowl and heat in microwave for 1 minute, or until the butter melts and the bowl is hot.
• Put on oven mitts and carefully transfer the bowl onto the kitchen counter and add potatoes. Be careful, the bowl is very hot.
• Use a hand mixer, coarsely mash the potatoes a few times, then whip on low speed until the butter is fully blended.
• Add milk. Keep whipping until fully combined.
• Add sour cream. Keep whipping until the potato is smooth and silky.
• If you need to keep the mashed potato warm for a longer time before serving, place the bowl of mashed potato back into the steamer, cover, and turn on the lowest heat. The mashed potato will keep warm without drying out this way.
• Garnish with minced chive and serve warm with gravy.