6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 pounds russet potatoes
Whole milk
Sour cream
Salted butter
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Onion powder
Garlic powder
Tools you’ll need
Potato peeler
Potato masher
Preparation of ingredients
Potatoes
Step 1- Peel 4 pounds russet potatoes using a potato peeler. Cut potatoes into medium-sized cubes and add them into a large bowl. Once done, fill the bowl with water until the water is covered over the top of the cubed potatoes. Stir mixture with a spoon or using your hands. Let sit for 10 to 15 minutes and drain in a strainer and let sit until ready to be cooked.
Cooking the cubed potatoes
Preheat fire to medium heat.
Step 2- Add 2 1/2- or 3-quarts water and 2 to 3 teaspoons salt into a large pot and stir. Let come to a simmer. Add potato cubes and stir. Let simmer for 10 to 12 minutes, stirring occasionally.
Step 3- Add potato cubes into a strainer and let cool completely.
Step 4- Add cooked potato cubes into a large bowl and mash really good with potato masher and set aside.
Cooking the mashed potatoes
Preheat fire to medium heat.
Step 5- Add 6 tablespoons salted butter, 1 2/3 cup whole milk, 2 tablespoons sour cream, 1 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s vegetable magic, 1/4 or 1/2 teaspoon onion powder and 1/4 or 1/2 teaspoon garlic powder into a large pot. Stir with a whisk until combined and set come to a slight simmer.
Step 6- Add mashed potatoes and stir really well with a sturdy spoon until creamy and smooth. Turn fire off and let cool for 10 minutes before serving.
YouTube instructional video
