The cream from the butter and the tang from the sour cream round out this classic side perfectly. This is a great make-ahead dish for Thanksgiving that can be kept warm in a crock pot or casserole dish in the oven. Don’t forget – you can never have too much salt on potatoes 😉
Chunky
Peel about half the skin off of each potato.
Chop into small pieces for faster boiling.
Add to cold, heavily salted water and bring to a boil.
Cook until fork tender.
Mix in butter, milk, and sour cream with a potato masher.
Salt and pepper to taste.
Creamy
Peel the skin off of each potato.
Chop into small pieces for faster boiling.
Add to cold, heavily salted water, bring to a boil.
Cook until you can pierce the potato with a fork and it’s tender.
Mix in butter, milk, and sour cream with potato masher with your kitchen aid or a handheld mixer.
Salt and pepper to taste.
Ingredients
3 pounds of potatoes
8 tablespoons of butter
1/3 cup sour cream
1/3 cup milk
