By Curd rice is not on this list, and that feels exactly right for a Tuesday — you work with what the week gives you. Mashed Potatoes With Ham is the same quiet category of food: nothing that announces itself, nothing that requires a milestone to justify making it. It is warm, it is filling, and it is done before the children ask a third time. That is enough. Some weeks, that is everything.
Mashed Potatoes With Ham
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream
- 1 1/2 cups diced cooked ham
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 green onions, thinly sliced, for garnish
Instructions
- Boil the potatoes. Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook 18—20 minutes, until potatoes are completely tender when pierced with a fork.
- Drain and dry. Drain the potatoes thoroughly, then return them to the hot pot for 1—2 minutes over low heat, shaking gently, to evaporate any remaining moisture.
- Mash. Remove from heat. Add butter and mash until mostly smooth. Stir in warmed milk and sour cream until the texture is creamy and uniform. Season with garlic powder, salt, and black pepper.
- Fold in the ham. Add the diced ham and stir gently to distribute evenly throughout the potatoes. Return the pot to low heat for 2—3 minutes, stirring, until the ham is warmed through.
- Serve. Spoon into bowls or onto plates. Top with sliced green onions. Serve immediately.
Nutrition (per serving)
Calories: 310 | Protein: 15g | Fat: 13g | Carbs: 34g | Fiber: 3g | Sodium: 690mg