Thanksgiving may be over but there are still plenty of holidays and cold comfort food weeks ahead so I’m sharing my mashed potatoes recipe. Measurements aren’t precise so taste it in lieu of measuring. And just so you know, I don’t spare the butter this time of year. Health be damned.
What you need…
2lbs of white Idaho potatoes peeled, boiled and ready to mash
One pint of sour cream (light or regular, your choice)
1/2-3/4 cup shredded Parmesan, Romano or a mixture of both
One large stick of butter or margarine, again your choice
Salt and pepper to taste
Diced fresh chives to season with on top
The butter goes into the mash ASAP when they come out of the water (boil for about 20-30 minutes for whole potatoes), followed by the sour cream and Parmesan cheese, salt and chives.
It’s addictive so use the low calorie options for butter and sour cream if you can. Next week I’ll post my secret Jalapeño Cranberry Couscous recipe. I’ve been told it’s time to share it with the world…