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A traditional favourite served any time of year! The smooth and creamy texture will sure be a hit. Try the different variations to compliment different meal types
- 2 lbs. (1 kg) Russet potatoes, peeled
- 3/4 cup (175 ml) Gay Lea Sour Cream
- 3 tbsp (45 ml) Gay Lea Butter, melted
- 1/2 tsp (2 ml) each salt and pepper
- Cook potatoes in salted water until fork tender.
- Drain potatoes and return to pot; cook over medium heat until dry; remove from heat. Meanwhile, stir the sour cream with the melted butter, salt and pepper.
- Mash potatoes by hand until smooth.
- Add sour cream mixture.
- Beat until combined and fluffy. Adjust seasonings to taste.
- Keep potatoes warm in a bain-marie until ready to serve.
Flavour Variations for one serving (1 cup/250 ml) Gourmet Goat Cheese: Stir 1 1/2 tsp (7 ml) herbed goat cheese in with sour cream mixture; serve with roast chicken or pork. Tomato Pesto Perfect Mashed: Stir 3/4 tsp (4 ml) sun-dried tomato pesto in with the sour cream mixture; serve with veal or chicken scallopine or veal chops. Horseradish Herb Mash: Stir 3/4 tsp (4 ml) each horseradish and parsley in with sour cream; serve with roast beef or steak. Pepper Pepper Mash: Stir a pinch each black pepper, ancho chili powder or chipotle powder in with the sour cream; serve with barbecued ribs or fried chicken.
