Ingredients for Barefoot Contessa's Mashed Potatoes
- 2 pounds Yukon Gold potatoes
- 2 teaspoons kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup half-and-half
- 1/2 cup sour cream
- freshly ground black pepper, to taste
- chives, for garnish (optional)
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How to Make Barefoot Contessa's Mashed Potatoes
- Peel and quarter 2 pounds Yukon Gold potatoes. Place them in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes, or until easily pierced with a fork.
- While the potatoes cook, melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat. Stir in 1 cup half-and-half and heat through.
- Drain the cooked potatoes thoroughly.
- Return the potatoes to the pot and, using a potato masher or electric mixer (low speed), mash until mostly smooth but with some texture remaining.
- Gradually add the warm butter and half-and-half mixture to the potatoes, mixing until well combined and creamy.
- Stir in 1/2 cup sour cream, 2 teaspoons salt, and freshly ground black pepper to taste.
- Serve immediately. Garnish with extra butter and chives (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
68g
Carbs
15g
