Sour Cream Mashed Potatoes Recipe

Instructions

1. Peel and cut potatoes into 1-inch chunks. Keep them in cold water until you are ready to cook to prevent browning then transfer potatoes into a large pot and add enough cold water to cover the potatoes with 1-inch of water. Bring to a boil over medium-high heat then reduce heat to a low boil and cook for 10-12 minutes, or until potatoes are easily pierced with a fork without resistance.
2. Meanwhile, in a small saucepan, heat milk together with the butter until butter is melted and milk just starts to steam (do not boil). Remove from heat and cover to keep warm.
3. Once potatoes are fork-tender, drain potatoes well and transfer them back to the pot, set them over very low heat for 1 minute to evaporate any extra steam. Coarsely mash potatoes right away with a potato masher or an electric hand mixer to break them up (don’t wait to mash or they can turn gummy).
4. Turn off the heat and while mashing, drizzle in the hot milk and butter mixture, adding it to your desired texture. Adding more milk will make the potatoes creamier and less milk will give you thicker potatoes. Mash or beat until your potatoes are smooth. Don’t overbeat or potatoes can become gluey.
5. Mash in the sour cream and salt, adding more salt to taste as needed. Keep covered with lid until ready to serve then transfer to a serving bowl, drizzle with butter and garnish with freshly cracked black pepper and chives if desired.