You may have also added too much cream or milk before mixing. This usually occurs because you did not drain the potatoes thoroughly enough before mashing. No one wants watery sour cream mashed potatoes. You may need to add a little milk before serving if they thicken too much. You are more than welcome to keep the finished product warm in the slow cooker though. I don’t suggest attempting to cook your potatoes in the slow cooker. Can creamy mashed potatoes be made in a slow cooker? If you cannot tolerate dairy, feel free to use your favorite dairy-free substitute. Look for high-quality, cultured sour cream. Sour cream adds a glorious creaminess and depth of flavor to mashed potatoes. This helps ensure that the potatoes cook all the way through at the same rate. Place the cut potatoes in a large pot with cold water and bring it to a boil. Keep that in mind if you are pressed for time. The smaller you cut the potatoes, the faster they will cook. When boiling the potatoes, cut them into even-sized chunks.
#HEAVY CREAM SUBSTITUTE MASHED POTATOES HOW TO#
How to make sure the potatoes cook evenly. Celtic sea salt is my favorite followed by pink Himalayan salt. The smaller the flakes, the less salt you will need to impart flavor. It is less processed than table salt, lends a better flavor, and contains some beneficial minerals.
Don’t forget the salt!Īdding salt to the cooking water will impart flavor to the potatoes. Their low starch content and inferior ability to break down and absorb added dairy will end you with an undesirable texture.
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Steer clear of waxy potatoes such as fingerlings.
Yukon gold potatoes will yield a denser mash. The starchiness allows the potatoes to come to a light and fluffy texture during the mashing process. Use a russet or another high-starch potato. Jump to Recipe What kind of potatoes work best? Not to mention they turn out at just the right thickness. Sour cream mashed potatoes have a depth and richness you can’t get with a plain version.
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