Thursday, March 27, 2008

Michelle's Mashed Potatoes

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My daughter, Michelle Coffey, made these for Thanksgiving. They were awesome and decadent. Comfort food at its best.

5-lb Yukon gold or red potatoes
Kosher salt ( to taste)
Fresh ground pepper
1 stick butter, melted
1/2 cup half and half
1 pint sour cream

Boil potatoes with skins on for 20 min. or until tender. Mash with potato masher. Add rest of the ingredients and mix together. Can be made a day in advance and warmed before serving. Add additional milk or cream to thin down.

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