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3 pounds red potatoes, unpeeled
1 T plus 2 t kosher salt
1 ½ cups half-and-half
¼ pound unsalted butter
½ c sour cream
Place the potatoes and 1 T salt in 4-qt saucepan with cold water to cover.
Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes,
until the potatoes are completely tender, drain.
In a small saucepan, heat the half-and half and butter.
Add butter and milk to potatoes and mash, add sour cream and remaining 2 t salt.
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