- 3 pounds Yukon gold potatoes, peeled and cubed
- Kosher salt
- 1 1/2 cups whole milk (you can use half and half if you’re feeling extra decadent)
- 6 tablespoons unsalted butter (I love using Kerrygold for extra richness)
- 1/2 cup sour cream
- 1/2 teaspoon freshly ground black pepper
Place the potatoes in a large pot. Cover the potatoes with cold water and add a generous pinch of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, measure the milk and butter into a microwave safe pitcher. Warm the milk and butter so the butter melts, but make sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander.
Using a masher, mash the potatoes really well (or use a food mill or ricer for extra smooth potatoes). As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine.
Taste for seasoning and serve hot.
From Barefoot Contessa/Ina Garten