Perfect Mashed Potatoes
Prep: 15 mins
Cook: 20 mins
Serving: makes one 9 inch tart
3 lb. potatoes (here’s the secret to share… use a combo of russets and Yukon Golds)
1 stick of good butter (we love Irish butter)
½ c. milk (more or less)
½ c. sour cream
Kosher salt and pepper to taste
In a large pot, cover peeled and quartered potatoes with water. Be sure to keep the cut potatoes similar in size to avoid over or undercooking. Generously salt the water…yep salt the water. Boil until potatoes are soft but not mushy. Drain water and return to pot.
Use a potato masher to mash potatoes roughly.
Meanwhile melt butter and milk until warm.
Pour warm mixture over potatoes. Using an electric mixer, mix potatoes until smooth. Careful to not over mix.
Add sour cream and stir in well. Generously salt and pepper to taste.
Transfer to a serving bowl and top with a tablespoon of butter and garnish with chives. Sit back and watch your family devour!