mashed potatoes

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup sour cream (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain potatoes well.
3. Return potatoes to the pot. Add milk, butter, salt, and pepper.
4. Using a potato masher or ricer, mash the potatoes until smooth. Be careful not to overmix, which can make them gummy.
5. If desired, stir in sour cream for extra creaminess.

Notes

• For extra fluffy mashed potatoes, use a ricer instead of a masher.
• Warm the milk and butter before adding to the potatoes for a smoother consistency.
• To keep mashed potatoes warm while you finish the rest of the meal, place them in a slow cooker on low for 30-60 minutes.
• Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a little milk or butter.