INGREDIENTS:
- 3 pounds potatoes
- 16 ounces sour cream
- 1 cup plus 1 Tbsp butter
- 1 cup whipping cream
- 1 1/2 Tbsp coarse salt
- 1 Tsp cracked black pepper
- 1 Tsp garlic powder
- 1 bunch fresh parsley
- EVOO/Rosemary/Garlic/Truffle
PREPARATION
Choose your potatoes and rinse them but keep the skins on. After you cut them down into smaller pieces, place them into a pan of boiling water for about 15 minutes. We do not want them mushy so test them with a fork. Once they are finished boiling, pour water out over a coriander and place them into a mixing bowl. Please read full recipe as some of the ingredients will be used towards the end of the dish.
Take your sour cream and put it all into the mixing bowl along with all of the other dry ingredients. Turn the mixer or for about 3 minutes and if you want them creamier, add about a little cream at a time, as they are mixing and you’ll be able to see and taste to make sure you don’t add to much. Once they are sufficiently mixed, place them in a serving bowl, add 2 tablespoons of butter, 1 teaspoon coarse salt and 1 tablespoon of EVOO or Garlic EVOO and complete it by placing the parsley over the bowl.
These are a fan favorite at any event! Typically, people don’t like to leave the skin on so if that is the case, just peel them before boiling but as soon as you taste it, you’ll never remove the skin again!