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Perfect Mashed Potatoes

Go all out for these babies-full cream, full fat, and full seasonings. You won't regret it.
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Prep Time 25 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lb potatoes use a mix of russet and Yukon gold
  • salt
  • 10 Tbsp. butter divided
  • ½ c. milk or cream
  • ½ c. sour cream
  • freshly ground black pepper

Method
 

  1. If you don't like skin in your mashed potatoes, then start by peeling them. If you don't mind the skins, then just give them a good wash before placing the potatoes into a large stockpot, covering them with water, and adding a good pinch of salt. Bring the water to a boil and cook the potatoes until they are soft, about 20 minutes. Then drain the water and mash those potatoes!
  2. While the potatoes are being mashed, place the butter and milk into a saucepan over medium heat and cook until the butter melts. When the butter is melted, pour the milk mixture over the potatoes and stir until creamy and combined. Then add in the sour cream and stir until incorporated. Season the potatoes with salt and pepper to your taste and garnish with a few tablespoons of butter before serving.