This recipe for mashed potatoes comes from Commander's Kitchen, cookbook of the famed restaurant in New Orleans, Commander's Palace.. yes, sour cream has plenty of fat in it, but you aren't supposed to sit with the whole bowl in your lap eating this stuff with a giant spoon. Exercise a little discipline when serving the portions, and your arteries will be none the wiser.
Sour Cream Potato Salad
Serves 6
2 pounds small red-skin potatoes
1 tablespoon kosher salt
1 1/2 cups sour cream
1 small red onion, diced
1 cup chopped fresh parsley
In a large pot, cover potatoes with water and add the salt. Boil over high heat for 10 to 12 minutes or until a paring knife easily pierces a potato. Drain and let cool.
Add sour cream and red onion and mash with a wooden spoon or potato masher until well broken but not creamed. Stir in parsley and salt and pepper as needed. Serve at room temperature.
Sour Cream Potato Salad
Serves 6
2 pounds small red-skin potatoes
1 tablespoon kosher salt
1 1/2 cups sour cream
1 small red onion, diced
1 cup chopped fresh parsley
In a large pot, cover potatoes with water and add the salt. Boil over high heat for 10 to 12 minutes or until a paring knife easily pierces a potato. Drain and let cool.
Add sour cream and red onion and mash with a wooden spoon or potato masher until well broken but not creamed. Stir in parsley and salt and pepper as needed. Serve at room temperature.
Comments
There's only one of me, Robyn.
Though I have a big old mixing bowl and a spoon, so I have a feeling that I'll have gained a few stone and shortened my life considerably by the end of Mashed Potato Week.
Bring it on!
Oh, sorry: and bring on the potatoes also. (Pardon. Sometimes my brain waves are involuntarily hijacked by excessively good things).
BTW: Because of you and Molten Chocolate Souffle, I have Commander's Kitchen in my kitchen.
merci
Mrs. G, these really are great in the summer, and you can make them ahead of time because they aren't served hot.
Lynn, I can't stand to eat the same thing all week, but maybe Dive wouldn't mind. Let's ask him.
Rich, putting gravy on these spuds would be an abomination.
Dive, cut the recipe in half and save some for later, unless you really can't stand having the same thing all week. Lynn and I were just discussing that.
Yes, I agree with Mrs. G, low-fat mashed potatoes are just wrong!