- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 5 pounds russet potatoes - peeled, rinsed and quartered
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup whole milk
- 1/2 cup sour cream
- Salt and ground white pepper, to taste
Directions
Steam or boil potatoes for 15 to 20 minutes, or until fully cooked. Drain but keep warm.
Place potatoes in a mixing bowl that has a whip or paddle attachment. Add remaining ingredients and mix at medium speed until mashed.
Special notes:
To prevent glutinous potatoes, do not overmix. If your potatoes are too lumpy, they are probably undercooked. A slight lumpiness is acceptable.
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