Ingredients

The following ingredients have 4 Servings
  • 8-10 medium russet potatoes (or other starchy potato)
  • 1/4 cup sour cream (at room temperature)
  • 1/4 cup whole milk (at room temperature)
  • 1/4 to 1/2 cup warm chicken stock ((use only as much as necessary))
  • Salt and ground white pepper to taste

Instruction

  • Peel, rinse and cut the potatoes in 4 to 6 pieces.
  • Place the potatoes in a medium saucepan, cover them with cold water and add enough salt so that your water tastes like sea water; it's imperative that your water be fairly salty!
  • Cook over high heat until the water comes to a boil, then lower the heat to a high simmer, cover and continue cooking until the potatoes are super tender and pretty much fall apart when you pierce them with a fork, about 20 to 25 minutes.
  • Drain the cooked potatoes and give them a minute or two to dry out in the colander, then return them to the pot.
  • Add milk and sour cream and beat with an electric mixer, starting on low and progressively moving on to medium-high speed, until the potatoes are completely reduced to a smooth puree.
  • Start adding the warm chicken broth, a few tablespoons at a time, beating well on high speed between each addition, until the desired consistency is achieved.
  • Adjust seasoning, give the potatoes a final whipping and serve without delay.