Pre-Ozempic Paula Deen would LOVE this recipe compliments of its affinity for butter. But in all seriousness, my mashed potatoes recipe yields the best side dish ever because of two secret touches: Using Yukon gold taters (they’re sweeter than their spud counterparts) and an illegal amount of sour cream. Yes, sour cream. Here is my recipe — some people add cream cheese, too, but I prefer them as follows…
INGREDIENTS
1 bag of Yukon gold potatoes (this is about 6 to 9 taters)
16 ounces sour cream
1 stick of butter
Salt to taste
PREPARATION
Peel and chop potatoes into quarters. Boil potatoes for 30 minutes or until cooked through. Drain water. Dump the sour cream, butter and salt on top. Mash with a lot of love and elbow grease until the consistency is creamy AF! Prepare to recieve a ton of compliments because these taters are b-a-n-a-n-a-s.
