Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.
Photo by Jonathon Kambouris; Food styling by Simon Andrews; Prop styling by Kaitlyn Du Ross3/7
