Organic Emily

Fluffy Mashed Potatoes

Fluffy mashed potatoes

We tend to think of Thanksgiving, Sunday dinner or other holidays when it comes to mashed potatoes. These do not disappoint. They are full of flavor and nice and fluffy! It’s really important to use Russet potatoes here. Yukon gold or Red tend to have a more glue like consistency.


10 large Russet potatoes, peeled and chopped into 1/2 inch pieces

1 cup sour cream

1/2 cup butter

Sea salt and fresh ground black pepper

Once you have the potatoes peeled and chopped, rinse through a strainer to remove any excess starches. This will help keep them fluffy. Boil the prepared potatoes in a large pot with water just covering them. Crack the lid if it bubbles over. Once the potatoes are soft strain and put back in the pot. Add the sour cream, butter and salt and pepper to the pot and whip with a hand held mixer until nice and fluffy. Serve immediately.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

Speak Your Mind