Sour Cream Mashed Potatoes

Ingredients

• 3 lbs potatoes (Yukon gold, Russet, or Maris Piper peeled)
• 8 tablespoons unsalted butter
• 1/4 cup half-and-half
• 1/2 cup milk
• 1/2 cup sour cream (plus more as needed)
• Salt and Freshly ground black pepper (to taste)
• Additional butter for serving (optional)

Instructions

1. 1

   Cut the potatoes into evenly-sized chunks (about an inch or so thick), and transfer them to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.

2. 2

   Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil), and continue cooking for about 10-12 minutes, or until a fork inserted in the potato goes in easily.

3. 3

   Carefully drain the potatoes and add leave them to dry slightly.

4. 4

   While the potatoes drain, in the same pot, gently heat the butter, half and half, and milk together (Do not boil).

5. 5

   Add the sour cream and mash the drained potatoes into the butter mixture with a ricer or potato masher. Combine by gently stirring with a wooden spoon or spatula to incorporate. The potatoes will gradually absorb the liquid and turn into a creamy mixture.

6. 6

   Add more butter, or half and half a little at a time, until it reaches your desired consistency and creaminess. Taste for seasoning and add salt as needed. Serve warm.