Ingredients
2 lbs russet potatoes, peeled and cut into chunks
Salt
1/4 cup milk or cream
2 to 4 tbsp butter
1/2 cup sour cream
White pepper
Preparation
Place potatoes in a large pot; add 1 tbsp salt and water to cover potatoes.
Bring to a boil, then lower to a simmer and cook, uncovered, until tender, about 20 min. or until a fork can easily pierce the potatoes. Drain.
If you have a potato ricer, run the potatoes through that first (it makes for a lighter mashed potato). In the pot or a large bowl, add milk and butter to the potatoes. Mash by hand or with a hand mixer. Mix in sour cream and season to taste with salt and pepper.
