My beautiful sister Olivia’s birthday was last week, and Olivia loves comfort food. Also, she’s super duper skinny, so when she’s home from college I try my darndest to fatten her up. We had these potatoes with blackened chicken last weekend, and I’m pretty sure she went back to school a few ounces heavier.
Mashed potatoes are so easy to make and can be flavored with lots of different things, but I really like this plain version. Here’s what I used, for 8-10 servings.
- 6 medium to large russet/baking/idaho potatoes
- 1 cup half and half or milk
- 1/2 stick butter
- 1/2 cup sour cream
- fresh parsley (optional)
- fresh or dried chives (optional)
Awesome face. Once the ingredients are combined, taste and determine if you need more salt and pepper – you probably will! I also added some more butter, but that was really just for my sister. If you like thinner mashed potatoes you can add more milk here as well.
And that’s it! Make sure they taste great and serve these with anything you like. These travel really well, so you could make them up to two days in advance then reheat them in a 350 oven for an hour or over the stovetop. When you reheat them, add a little more milk and they’ll be good to go!