Sour Cream Mashed Potatoes
The key to truly great mashed potatoes is starting with starchy potatoes. In my opinion, the very best are White Rose or Yukon Gold. I find that russets are better for baking and that waxy potatoes, such as red-skins, are better for roasting.
For 8 Servings:
- 8 medium potatoes
- ½ cup (1 stick) butter
- 2/3 cup whole milk
- 1 cup sour cream
- 1 tablespoon fresh snipped chives
- Salt to taste
Make the Mashed Potatoes:
FIRST, peel and quarter the potatoes. Cut each quarter in half and place in a large pot filled with enough cool salted water to cover them completely. Bring to a boil, reduce the heat to a robust simmer (not a rolling boil) and let the potatoes cook undisturbed until they are just beginning to fall apart, 20 to 25 minutes.
SECOND, drain off the water and return the pot to the stove. Let the potatoes cook for a minute, shaking the pot to evaporate the excess moisture. Add in the butter and continue to shake the pot until the butter melts completely and coats all of the potatoes (this will keep the potatoes from becoming sticky when they are mashed). Pour in the milk and heat until it begins to boil.
THIRD, remove the potatoes from heat. Use a potato masher or stiff wire whip to thoroughly mash the potatoes in an up-and-down motion. Add in the sour cream and whip for another minute or so until they are smooth. (Note: Be careful not to whip too hard or for too long, because over-blending will make the potatoes sticky, not fluffy.) Fold in the chives and season to taste with salt.
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