Photo from foxnews.com
The secret ingredient in these mashed potatoes is Lysander’s Bourbon Rub that I buy at my local market. They are usually out because it’s so good. We put it on just about everything, except maybe ice cream. When they do have it, I buy at least 4 – 6 bags usually buying them out. Sorry. Here is a link to buy a pack of 6 from Amazon.com – wish I had thought about buying it online sooner. Cheaper and less of a headache.
4 large potatoes (I use Idaho or Russet)
3 tbsp butter
1/2 cup sour cream
1 tbsp garlic powder (this is estimated)
1 tbsp onion powder (this is estimated)
1 1/2 tbsp Lysander’s Bourbon Rub (the secret ingredient)
1/2 cup milk or heavy cream
Salt and pepper to taste
Peel skin off potatoes and dice into small/medium cubes. I personally like the skin in my mashed potatoes but my husband does not. If I’m mad at him, the skin stay on 😉
In a medium – large sauce pan (depending on your potato amount) boil until tender and easily mashable. Depending on how small you diced your potatoes, it will be between 15 – 25 minutes. (25 minutes for quartered).
***Note for dummies like me: Umm, so I found that it’s easier to dice the potatoes, put them in the sauce pan, THEN fill with water. Every time I put water in first, I end up having to drain out water to fit the potatoes. Don’t laugh. It’s an issue.***
Drain potatoes and put back into sauce pan. Add milk and sour cream. Using a potato masher, mash up the taters, milk, and sour cream. If your mixture is too thick, add some more milk. If your mixture is too thin, add some potato flakes. Just make sure the flakes are 100% real potatoes.
Once you have your desired consistency, add the Bourbon Rub, garlic powder, onion powder, salt, and pepper and mix together.
Place sauce pan back on burner at low heat. Add butter and mix together once it’s melted enough to stir into potatoes.
Taste often to adjust seasonings and get to desired temperature.