Mashed Potatoes

 

Ingredients
2 pounds (about 4 medium) Russet potatoes, unpeeled and scrubbed unpeeled, and cut into 1 to 1 ½ inches pieces
2 tablespoon salt, for boiling
12 oz Mexican Sour cream, or to taste

1/4 teaspoon coarse Kosher salt, or to taste
1/4 teaspoon freshly crushed white pepper

1/8 teaspoon freshly ground nutmeg, or to taste

Directions

1. Fill a large pot where you will boil the potatoes with enough water to cover it halfway. Add 1 tablespoon of coarse Kosher salt per pound of potatoes and and stir to dissolve. If necessary, add more water to completely cover the potatoes. 

2. Cut the potatoes into 1 to 1-1/2-inch slices, and add to a pot filled with water to prevent oxidation. Peeling the potatoes is optional, depending on whether you want more rustic, earthy mashed potatoes, or a smoother consistency. 

3. Bring the pot to medium-high heat and bring the potatoes to a boil and then lower the heat to medium. Simmer the potatoes until they're fork tender --cutting into one of the pieces with the side of a fork goes in easily and offers no resistance (about 210 degrees F or 196 degrees F at high altitude). 

3. Strain the water and bring the potatoes back to the hot pot to allow the water to evaporate. Using a sharp knife cut the potatoes to reduce them in size. 

4. Melt the butter and add the salt and white pepper. Add to the potatoes and press using a regular potato smasher or a ricer for a smoother consistency. Add the sour cream and stir to combine. Taste the potatoes and season with extra salt if needed.

Notes

• 1 pound of potatoes will make about 4 side-dish servings. You can double the recipe without having to increase your cooking time so long as the pieces are approximately 1 to 1 ½ inches pieces.