- 5 pounds potatoes (yukon gold or russet)
- 1 stick (8 tablespoons) butter, cut into bits and softened
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- chopped green onions or chives (optional)
Start by bringing a large pot of salted water to a rolling boil. While the water is heating up, peel your potatoes. Yukon Golds are my favorite because they are extra starchy and don’t absorb water like russet potatoes are prone to do. Quarter them into even chunks to ensure uniform cooking. Once the water is boiling, carefully add your potatoes and let them simmer. Keep an eye on them and test for doneness after about 15 minutes—the ideal texture is tender enough to be pierced easily with a fork.
After the potatoes are cooked, drain them well to remove excess water. This step is crucial for achieving that perfect mash. Return the potatoes to the warm pot, and with your electric mixer on low, start mashing to break them down. When they start to look fluffy, it’s time to add the sour cream, blending it in for richness.
Gradually pour in the milk, adjusting the amount as you go to get the consistency just right—not too firm and not too runny. Season with salt and pepper, tasting as you mix to get the seasoning perfect. Finally, dot the top with butter, letting the residual heat melt it into a glossy finish. For a touch of color and flavor, fold in the optional chopped green onions or chives.
Serve these creamy mashed potatoes hot, watch as the buttery peaks and valleys tempt everyone at the table to dig in. Serves 8.