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Mashed Potatoes with Sour Cream

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Serves 6

Sour cream adds wonderful richness to mashed potatoes.


3 lb. Russet potatoes
Kosher salt
6 tablespoons unsalted butter
1 1/2 cups milk
1/2 cup sour cream
Freshly ground black pepper


  1. Peel potatoes then cut into 1-inch cubes; place potatoes in a pot, cover with cold water, then salt. Bring potatoes to a boil then reduce heat to a simmer. Simmer potatoes, uncovered, until they easily fall apart when pierced with a fork, about 12 minutes.
  2. While potatoes are simmering, place butter and milk in a small saucepan; cook over medium heat until butter melts and milk is warm, but do not boil. Once heated, set aside until potatoes are done.
  3. When potatoes are tender drain then mash. Slowly stir in milk, combining until potatoes are creamy. Add sour cream then season with salt and pepper; stir to combine.
Course: Side, Lunch, Dinner

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