“I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!” - by JenHanson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
- Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
- Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 311 cal
- 16%
- Fat
- 20 g
- 31%
- Carbs
- 29.8 g
- 10%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I did not use half-n-half. I used warmed evaporated milk only because that was what I had on hand. I also did not use the full amount, I added the milk slowly until the potatoes were the consistancy I..." See more was looking for. I also went lighter on the butter because I had used salted butter. Because I had an hour or so until dinner, I spread them in a baking dish and kept them in the warming drawer of my oven until dinner. They didn't break down and the flavor was awesome."
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