Prep 20 mins
Cook 35 mins
A few years ago, I asked Chef Raymond Reed from Stanley and Seaforts Restaurant in Tacoma, Washington for this recipe. I should have known that asking a chef for a recipe means it makes alot! The original recipe was for 15 pounds, but I finally scaled it down a bit. Since I don't make the huge 15 pounds, I don't bother with a paddle attachment either.
- Wash potatoes to remove dirt.
- Simmer potatoes in jackets until fully cooked, approximately 30 to 35 minutes. Drain the potatoes and place in a mixing bowl with a paddle attachment.
- Meanwhile, melt the butter in a heavy gauged sauce pot over a medium heat. Add and blend in the whipping cream. Remove from the heat and reserve.
- With the mixer on low speed, gradually add the butter-cream liquid to incorporate.
- Add the sour cream and the steak seasoning. Whip potatoes on medium speed until mashed but some lumps remain. Do not overwhip potatoes.
- Garnish with fresh chopped chives and serve.
I scaled this back for 3 serves and used Carisma potatoes (a low gi potato) and as I do not have a paddle on my mixer and from past experience of trying to whip potatoes I have ended up with a gluggy mess so just mashed with a masher and followed through with the rest of the ingredients as per recipe mashing them well in and the result was a very tasty mashed that we all enjoyed. Thank you lazyme made for For You Consideration tag game at Food Friends and Fun Forum.
Loved the steak seasoning. A perfect amount. Made this as written. Very tasty potatoes. Served this with your Beer Soaked Flank Steak.
I also cut the recipe down to serve 4. This made some creamy flavorful potatoes. We really enjoyed the steak seasoning as a new addition to an old favorite. Thanks for posting. :)