Sour Cream Mashed Potatoes

  • 3 pounds russet or mixed potatoes, peeled, cut into 2″ pieces
  • 1 pound Yukon Gold potatoes, peeled, cut into 2″ pieces
  • Kosher salt
  • 1-cup heavy cream
  • 1-cup whole milk
  • 1/2 cup (1 stick) unsalted butter; plus more for serving (optional)
  • Freshly ground black pepper
  • 1/2-cup sour cream

 

Set oven rack in middle position and preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.

 

Place potatoes in a large pot and cover with cold water by 2″. Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10–15 minutes. Set pot aside.

Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.

 

Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.

 

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