Two-Ingredient Mashed Potatoes
These weeknight mashed potatoes taste purely like potato. The secret? Starchy water. Save some of it after you boil the potatoes, and after mashing, stir it back in, a tablespoon at a time, until they come together. Then, add with a little sour cream for tang. It's that easy — and creamy and light. Take it from Ma Ingalls of “Little House on the Prairie” fame: “There was no milk, but Ma said, ‘Leave a very little of the boiling water in, and after you mash them beat them extra hard with the big spoon.’ The potatoes turned out white and fluffy.”
- Serves: 4 persons
- 2pounds russet potatoes
- Kosher salt and freshly ground black pepper
- ¼cup sour cream or full-fat Greek yogurt
Step 1Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover them by 1 inch of cold water.
Step 2Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.
Step 3Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed.
Step 4Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about 1/2 cup). Stir in the sour cream, then season to taste with salt and pepper.