The usual mashed potatoes can be much better: more tender and airy. Sour cream added to mashed potatoes will help change the taste, color and aroma. Step-by-step recipe with a photo. Video recipe.
The proposed recipe for mashed potatoes is quite simple, without any tricks and unnecessary ingredients. This is a classic recipe that you can take as a basis, and then experiment with it with a variety of additional ingredients.
The main ingredient in mashed potatoes is potatoes. Therefore, in many respects, the taste of the finished dish depends precisely on the taste of the tubers. For the recipe, buy starchy potatoes, then the mashed potatoes will turn out to be homogeneous and airy. These are round-shaped potatoes with light brown skin and light flesh. Starchy potatoes do not boil too much during cooking, which ensures a delicate mashed potatoes consistency. If the potatoes are red-skinned, then it is better to refuse it, because it does not boil very much and the mashed potatoes will turn out with lumps.
In this recipe, besides potatoes, sour cream is added, thanks to which the mashed potatoes will become very tender. You can replace it with cream or warm milk. If you want the dish to have an exquisite aroma, then add a few sprigs of thyme, rosemary or other herbs to the liquid. Also, while cooking potatoes, it is permissible to add carrots, onions, celery stalk or root, turmeric, bay leaf, allspice peas, a bunch of dill, peeled garlic cloves …
See also how to make airy mashed potatoes with milk and butter.
- Caloric content per 100 g - 120 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 0.5 kg
- Sour cream - 100 ml
- Salt - 1 tsp
Step by step preparation of mashed potatoes with sour cream, recipe with photo:
1. Peel the potatoes and wash them under running water.
2. Cut the tubers into equal medium-sized pieces. large pieces will cook unevenly, and too small pieces will turn into mashed potatoes ahead of time.
3. Place the potatoes in a saucepan.
4. Pour boiling water over it so that the water lightly covers the potatoes. When the tubers interact with hot water, a starch film forms around the pieces, which will keep the taste and nutrients in the middle.
5. Boil the potatoes after boiling under a loosely closed lid over a slightly below medium heat. The water should not gurgle too much. Salt the tubers 5-10 minutes after boiling. Salt interacts with starch and hardens the structure of the potato. Continue to cook the potatoes until tender, which you can check with a puncture with a knife or fork: they should enter easily.
6. Drain the broth from the finished potatoes and keep it on fire to evaporate the moisture.
7. Add sour cream at room temperature to the potato. If you add it cold, then the puree can take on a gray tint.
8. Begin crushing potatoes immediately.
9. After mashed potatoes, beat them with a mixer at slow speed for 1-2 minutes until the desired consistency, so that it acquires a creamy texture. Never whisk or grind the mashed potatoes with a hand blender, otherwise you will get a paste. Serve the finished mashed potatoes with sour cream immediately after cooking.
Notes: If you come across frozen potatoes, then the mashed potatoes will turn out to be sweet. You can neutralize the sweetness by soaking peeled potatoes in water with a few drops of vinegar. However, this is a reanimation, and not a guarantee of a good taste of the dish.
See also a video recipe on how to make mashed potatoes with sour cream.
