Recipe Summary test hands-on:. Nutrition Info. Tips You can cook this dish up to a day ahead and reheat in the microwave. Per Serving:. Reviews 8. Sort by: Newest.
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Close this dialog window Review this recipe. What did you think about this recipe? Did you make any changes or notes? Cancel Submit. These potatoes are your classic large, brown potato.
As a general rule of thumb , I suggest minutes , or until the potatoes are soft enough to pierce easily with a fork. It is also important that the water you use to boil your potatoes in is cold — this ensures even cooking of your potato. Using warm water may lead to the center of your potatoes remaining hard even after the outside gets nice and soft!
It is also important to add salt to the water you boil your potatoes in. Since potatoes absorb water as they cook, using salted water seasons the potatoes as they cook, making them nice and flavorful and preventing them from getting bland. I added about 1. If you want more control of the salt then I suggest adding 1 tablespoon salt to the cold water. You can absolutely freeze any extras you make for later.
Freezer bags - Put 2 cups of sour cream mashed potatoes into each freezer bag, flatten it with your hands then squeeze out any extra air, zip up the bag, and then store in your freezer. FYI , The flattening step is important to ensure even freezing. Reheat - You can use your stovetop, microwave, oven, or even slow cooker.
Stovetop - Place the potatoes over low heat in a covered pan, stirring occasionally, until the potatoes are fully thawed. To keep them creamy, add milk if needed. Again, stir occasionally to ensure even heating. Slow cooker , heat the potatoes on low until heated through. Salisbury Steak. Pan Seared Chicken Thighs. Southern Fried Fish. Yasss Best meatloaf recipe. Dry Rub roast chicken. Southern Sweet Cornbread. Southern Candied Yams. Smothered Chicken with Bok Choy.
Make sure to save this PIN to your Pinterest board for later and while you are there, follow me! I made these with added minced garlic as they cooked for a potluck two days in advance; I tasted the finished potatoes then froze the remainder. Remarking that we might have potato soup for lunch, I went ahead and poured the contents into an overproof bowl, stirred them a bit, and put them in the over at About an hour and a half later, i opened the oven door to discover lovely mashed, and even creamy potatoes--no need for soup bowls.
At the end of the potluck, the serving bowl was so empty that it almost looked like it had been licked clean. What a success! I'm half Irish, mashed potatoes are genetically essential to my sense of wellbeing and comfort. This is a great recipe as we are a family of 4, and historically 2 family members didn't like mash - until I used this recipe.
I'm delighted to say that they are now mash converts which also means that I get to enjoy it more often as well.
Thank you very much for sharing it. Im super happy you and your family especially the mashed potato haters lol enjoyed it! Thank you! Sign me up for the newsletter! This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe.
Make sure the potatoes are around the same size so they can cook evenly. Advertisement - Continue Reading Below. Yields: 4. Prep Time: 0 hours 15 mins. Total Time: 0 hours 45 mins. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes.
Drain and return to pot. Meanwhile, make the caramelized onions: In a large skillet over medium-low heat melt butter.
Add onion and season with salt. Cook until soft and golden, 10 to 15 minutes.
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