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Sour Cream + Scallion Mashed Potatoes

Yield: 11 – 4 oz servings





• 2 lb russet potatoes, cut in ½” cubes

• 1 Tbsp salt

• 2 bay leaves

• 4 quarts cold water

• 4 oz butter

• 8 oz milk

• 4 oz sour cream

• 2.25 oz scallions, finely chopped

• 1 tsp salt

• 1 tsp pepper


1. Place potatoes, salt, bay leaves, and cold water into a stockpot. Place over high heat and bring to a boil. Boil for approximately 20 minutes until potatoes are tender. Turn down heat during process if needed.

2. When potatoes are tender, remove from heat and drain; place potatoes in a medium bowl.

3. Add butter and mash with a fork – I like to leave a few chunks in mine. Let cool to room temperature and then cover with plastic wrap or parchment. Refrigerate overnight.

4. When you are ready to finish the potatoes, be it the next day or the following, remove them from the refrigerator and let them come to room temperature.

5. Heat milk in a large saucepan over low heat. Milk does not need to boil; it only needs to be hot. Turn heat to low.

6. Start to add mashed potatoes to milk mixture slowly, mashing with each addition. In no time, you will start to see your mashed potatoes come together! Make sure the entire mixture is hot before removing from heat.

7. Once removing from heat, add sour cream, scallions, salt, and pepper, fold together until incorporated.

8. Serve hot.