Creamy Mashed Potatoes (with a secret ingredient!)
This dish got me through my pregnancy carb cravings, stomach flu, and trying to maximize the calorie intake of a preschooler! What really changed mashed potatoes for me was reading this book, that suggested the Irish addition of eggs to the dish. It adds creaminess, bulk, and nutrients to the dish—without altering the flavor. I used this trick with my 4 year-old when he went on an egg-strike for a few months.
Creamy Mashed Potatoes
- 2 lbs. organic potatoes (I use Yukon golds)
- 5 T pastured butter
- 1/4 c. organic sour cream
- 2 pastured or organic eggs
- 1 T. unrefined salt
- purified water (I use THIS)
- Fill your pot with 6-1/2 cups of purified water and 1 tablespoon of salt. Taste the water—it should be salty!.
- Wash potatoes (I like to leave the peels on, only removing blemishes).
- Cut each potato into sixths (in thirds, and then each third in half).
- Turn heat on to high and allow to boil; turn down heat to low and cover.
- Simmer for 20 minutes (or until center of largest pieces are soft, but not mush!
- Turn stove off and drain potatoes.
- Return potatoes to pot (I keep the pot on the burner I used, for residual heat).
- Add butter and fold in while mashing potatoes.
- Add sour cream and continue to mash.
- Crack the eggs and mash quickly (to prevent scrambled eggs, you want them to disperse evenly into the mash).
- Taste and adjust salt as needed.
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs at no extra cost to you. This helps support the cost of recipe testing. Thank you for your support!****