Only Live Once-Mashed Potatoes
- Boil potatoes in salted water until tender (though there is an argument to be made for steaming peas and/or carrots above them so as to sweat some added juices into the mix).
- Add butter, onions and sour cream and mash very vigorously (more than you normally would!).
- Depending what you are "complementing" (ie beef, pork, chicken etc) you could add some stock and reduce the fats.
- If serving with no gravy, add a bit to the onion; if the gravy is thicker, reduce onion, but remember to carry on "mashing" for a minute or three longer than you believe you must -- .