Perfect Mashed Potatoes
Sometimes simple trumps elaborate, especially when simple is done to perfection. It’s the case with mashed potatoes: such an easy recipe, but everybody loves them!
This mashed potatoes recipe here is the only one you’ll ever need from now on: it truly is perfect. And it’s not rocket science: great potatoes (of the best-suited varieties), the right amount of soaking and cooking, the addition of fresh chives… and of course, a generous dose of Canadian butter, sour cream and milk to make the texture perfectly unctuous, and the taste, wholesome and unforgettable.
No matter what you serve it with, this creamy and savoury side will be the perfect mash to your festive dinners.
- Prep: 30 minutes
- 2.5 kg (5,5 lbs) Russet or Yellow Gold potatoes
- 15 ml (1 tbsp) salt
- 125 ml (1/2 cup) Canadian butter + 15 ml (1 tbsp) to serve
- 250 ml (1 cup) Canadian 2% milk (or Canadian whole 3.25% milk)
- 60 ml ( 1/4 cup) Canadian sour cream
- 60 ml (1/4 cup) chives, chopped
- Salt and pepper, to taste
DID YOU KNOW?
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Peel the potatoes and cut them into small cubes of about 1/2 in (1.5 cm).
Place them in a bowl of cold water and let them cool down in the fridge for at least 30 minutes or until ready to cook. This will help remove some of the starch from the potatoes, which will make for a lighter mash.
Fill a large saucepan with water. Add 15 ml (1 tbsp) salt and bring the water to a boil.
Remove the potatoes from the bowl of fresh water and put them in the pan filled with boiling water. Reduce heat to medium, cover and cook for about 10 minutes or until potatoes are tender. Larger potato cubes may take 20 to 25 minutes.
While the potatoes are on the heat, melt the butter in the microwave in a small bowl. Heat the milk in the microwave for 30 seconds in another bowl or in a glass measuring cup (do not boil).
Drain the potatoes and put them back into the pan on the warm round. Let them dry for about 30 seconds, stirring to remove any remaining water.
Remove from the heat and mash the potatoes finely with a potato masher.
Add the melted butter and milk little by little with salt and pepper to taste and stir into the mash using a wooden spoon.
Pour the milk over the mash along with the chives and sour cream. Mix without stirring too much, which would make the mash sticky.
Season with salt and pepper to taste, and adjust the seasoning if necessary. Transfer the mashed potatoes into a serving dish.
Garnish with the remaining chives and top with a generous knob of butter.
Serve the mashed potatoes hot with the rest of the meal.
For more inspiration by Ève Martel, visit her TikTok profile @eve_martel