These are so good because they are so easy to make. Potatoes, butter, heavy cream, sour cream and salt and pepper. Heavenly!
2.5 pounds of russet potatoes
1 stick unsalted butter
½ cup heavy cream
½ cup sour cream
½ Tablespoon salt
½ teaspoon white pepper
Serves 3
One 14 ounce Filet Mignon
Vegetable oil cooking spray
Steak Seasoning Salt
1.) Cut the potatoes in cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 to 20 minutes or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
2.) Meanwhile, in a saucepan, combine the butter and cream over medium heat and cook until the butter melts. Do not boil. Set aside.
3.) Transfer the drained potatoes to a bowl. Gradually add the sour cream and mix, until combined by hand using a potato masher.
4.) Slowly add the hot cream and butter mixture while slowly mixing. The potatoes should not be completely smooth.
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