Ingredients

The following ingredients have 6 Servings
  • 3 lbs. russet potatoes, (peeled and rinsed clean, cut into 1 1/4-inch chunks)
  • Salt ( and optionally freshly ground black pepper)
  • 1/2 cup half and half, (whipping cream or heavy cream*)
  • 6 Tbsp unsalted butter, (diced into 1 Tbsp pieces)
  • 1/2 cup sour cream, (preferably brought to room temperature while potatoes cook)

Instruction

  • Place potatoes in a colander and rinse under cold water about 20 seconds. Transfer to a pot (6 quart or larger).
  • Cover potatoes with cold water by 1-inch. Set over medium-high heat and bring to a boil.
  • Season with water with salt (I add 1 Tbsp) and let boil until potatoes are tender all the way through when pierced with a fork, about 10 - 15 minutes.
  • Near the end of potatoes cooking heat half and half and butter together in a microwave safe dish (I just use the glass liquid measuring cup it was measured in), or in a small saucepan on the stovetop, until very warm.
  • Drain potatoes well in colander set in sink.
  • Pass potatoes through a food mill or potato ricer back into pot or into a large bowl.**
  • Add warm half and half mixture and sour cream then gently stir with a wooden spoon or spatula just until combined, while seasoning with salt and freshly ground black pepper to taste.
  • Serve warm topped with butter or gravy.