Rating: 3.76 stars
25 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

These spuds get their sublime texture from a mix of butter, heavy cream, and sour cream. All the fluffy creaminess you desire, with baked potato flavors to boot—sour cream adds tang, and chives lend brightness. Another bonus, you can make them up to two days ahead and reheat them before serving.

Martha Stewart Living, November 2021

Gallery

Credit: Mikkel Vang

Recipe Summary test

prep:
15 mins
total:
35 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, cover potatoes with at least 2 inches of water. Bring to a boil, then season generously with salt. Continue boiling until potatoes are tender and easily pierced with the tip of a knife, 10 to 12 minutes. Reserve 1 cup cooking liquid, then drain potatoes and let them cool and steam a few minutes in colander.

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  • Meanwhile, return pot to medium heat; add butter. When it melts, add heavy cream and bring to a simmer. Remove from heat. Rice potatoes into pot (or return them to pot and mash with a potato masher until creamy).

  • Add sour cream and stir until smooth; season to taste. If necessary, add reserved potato-cooking liquid, 1/4 cup at a time, until you reach desired consistency. Serve, topped with melted butter and chives.

Cook's Notes

You can make this recipe up to two days ahead and gently rewarm it in the microwave or in a heatproof bowl set over a pot of simmering water, stirring a few times, until hot and creamy again. Dark-green scallion tops can be used in lieu of chives.

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Reviews (1)

25 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
04/06/2012
I am puzzled that this recipe had such a luke-warm rating. I had some leftover mascarpone cheese from another recipe and a need for mashed potatoes to serve over shepherd's pie and so I thought I would give them a try. They are as advertised--very creamy. I did watch the video, which I'm glad I did because the woman uses the cheese with the milk for mashing and folds in the chives, which is an important distinction, I thought. That said, everyone agrees they're yummy! Would make again.