I forget that not everyone knows how to make mashed potatoes. It’s a standard in U.S. kitchens, but I fear that instant potatoes and other processed box side dishes have led us astray. Obviously, I’m not a fan of “instant” anything. Food takes time. That’s ok. Also, butter is delicious, in moderation. As a wise friend once told me, “Everything in moderation. Even moderation.” Indulge and eat some real mashed potatoes!

Mashed Potatoes

Prep time 5 minutes, Cook time 25-30 minutes

Ingredients

• 3 large Yukon gold potatoes, peeled, and chopped into 2-inch chunks
• cold water
• ½ cup of milk
• 3 tablespoons of butter
• 2 tablespoons of sour cream
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg

Directions

Place potatoes in a 3-quart saucepan and cover completely with cold water, approximately an inch of water over the top of the potatoes.

Put pan on stovetop and cook until potatoes are fork-tender, 20-25 minutes, over medium-high heat. Drain the water and put pan back on stovetop. Add the milk, butter, sour cream, salt, pepper, and nutmeg. Stir to combine and cook until slightly bubbly, 3-5 minutes. Remove from heat and use those muscles and a potato masher to mash the potatoes. Pour into bowl and serve.