Two-Ingredient Mashed Potatoes
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2pounds russet potatoes
- Kosher salt and freshly ground black pepper
- ¼cup sour cream or full-fat Greek yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
209 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel 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 2
Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.
- Step 3
Reserve 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 4
Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about ½ cup). Stir in the sour cream, then season to taste with salt and pepper.
Private Notes
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Cooking Notes
hl
I have long made mashed potatoes by cooking the potatoes in a minimal amount of water --after cutting them in reasonably small chunks. The overall cooking time is much shorter, and then the small amount of water remaining can be drained, the potatoes mashed, and then the water added back in with yogurt (or sometimes even just milk). Faster, fewer water-soluble nutrients dumped down the drain, and very easily done. Glad to see you are posting this approach!
Jim
Add granulated garlic to taste to the boiling water/potatoes for a more satisfying depth of flavor.
Mary Ann Shubert
I've been doing something similar since the 1960s, when I took a Cooperative Extension class for beginning cooks. Before I drain the potato water, I measure out the amount I'll need and stir powdered dry milk into it, then mash the potatoes with that. That way you not only get nutrients from the milk but some of the nutrients that have cooked out of the potatoes and otherwise been thrown away. But I do add butter.....
C. Leopold
Hey, this has 3 ingredients
J Range
I stay away from mashed potatoes because of milk and butter, both of which my stomach and taste buds do not tolerate well. So this was promising. I cut the amount of sour cream in half and followed the recipe. Best mashed potatoes!
Bettina Salter
My mother and aunt made similar potatoes but with a little butter instead of sour cream/yoghurt. I still do it like that and they're great! Perhaps they should be called "nudist beach potatoes". -- water and grease on nakedness....
Deidra
Did you use table salt instead of Kosher salt? That's the only thing I can think of, because table salt is usually saltier than Kosher. I find that most recipes that call for Kosher do well with the saltiness level of Crystal Diamond Kosher, which is popular with cooks and has about half the saltiness of Moreton's table salt. But the saltiness can vary even between different brands of Kosher. Compare the sodium contents and that will give you a good idea of how salty they are. Hope that helps.
Nan
I used half the salt called for and whole regular yogurt instead of Greek yogurt. These are the best mashed potatoes I've ever cooked or eaten!
Ruth Anne
I highly recommend using the Greek yogurt! The difference between that and sour cream is subtle but significant.
Lisa
There is great Kite Almond yogurt that I use to make it dairy free.
NS
I have made traditional mashed potatoes forever and fretted over them apparently needlessly. These were perfection - simple and yummy.
Diana Lawrence
We always add horseradish to our mashed potatoes—delicious!
sdepas
These were fine. Not super creamy but very easy. Not sure I'd reach for this recipe again as I see mashed potatoes as a treat and typically want them to be a little more decadent.
Keith
I make potato and sweet potato mash using the microwave oven. It's as simple as cubing, adding water to cover with some salt (prevents sticking and adds flavor).Use the potato setting if the oven has one. Then maybe add an additional minute at the end. Drain MOST of the water. Let rest for 5 minutes to finish the cooking. Keep in mind that this is all done in the same bowl or large glass measuring cup. Then add the sour cream and/or butter. You can rice, or mash by fork -- chunky is good!
Beachwriter
Remarkable. I was skeptical but this turned out exactly as promised. A potato ricer is your new best friend. We served it with Martha Rose Schuman's mushroom gravy, and some leftover roast chicken and never looked back. https://cooking.nytimes.com/recipes/1015828-mushroom-ragout
Molly
Made this and loved the texture, however 2 Tbsp salt was WAY TOO MUCH. It was almost edible for me (however completely inedible to my other guests at Christmas dinner) Next time I’ll try 2 tsp — I wonder if it was a typo?
Julie
I have tried many recipes for mashed potatoes over the years and this one is a winner. The only thing I added to the recipe was 2 T butter.
sola4
Just made these for Thanksgiving and they’re fantastic. I usually make a casserole with butter, sour cream & cream cheese and garlic cooked & mashed with the potatoes. I love that this recipe is so much easier, faster and lighter without sacrificing taste. Next time I’ll cook & mash garlic with the potatoes. Thanks, Ali!
Jamie
I thought the end result was a bit salty so I added more greek yogurt....not a big deal, super easy and good!
Sus
Is it sacrilegious if I use yukon gold instead of russet?
arjun3
Amazing. Used sour cream and Yukon gold potatoes. Also added some dried herbs (thyme, etc) in addition to the salt and pepper.
Susan Godorov
Does anyone know if I can use a cashew based yogurt? We cannot eat dairy.
Vicki
This is another ingredient - but worth it - a few roughly chopped cloves of garlic in the water, along with the potatoes.
Nancy
I often save potato water and use it as a base for soups.
Gylaine
My grandmother taught me to always add a little of the cooking water back in- never milk. I now use butter with a bit of sour cream. I’ll try the Greek yogurt. Thanks to all for the ideas.
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