- 2 pounds new red potatoes
- 1/2 cup of heavy cream
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/2 cup scallions, greens only, cut on the bias
Place the potatoes in a large saucepan, cover with cold water, liberally salt the water and bring to a boil over medium heat.
Reduce the heat and simmer the potatoes until tender but not mushy.
While the potatoes are cooking, gently heat the cream and butter over low heat.
Drain the potatoes and return to the saucepan. Using a potato masher, mash the potatoes while slowly adding the cream and butter mixture.
Add the sour cream, salt and pepper, and mash to your preference. Just be sure not to over do your mashing as this can make the potatoes gluey.
Gently stir in the sliced scallions and serve.
Recipe created exclusively for Cooking.com by Katie Brown.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
259 calories; 20g total fat; 58mg cholesterol; 19mg sodium; 16g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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