Why This Recipe is Timeless

• Foolproof Method: Simple, reliable, and perfect every time.
• Unbeatable Texture: Ricing and hand-mashing create smooth, non-gluey potatoes.
• Pure, Comforting Flavor: Just potato, butter, and cream.
• Feels Like Home: More than food—it’s nostalgia in every bite.

Ingredients (Serves 6-8)

• 3 lbs Russet or Yukon Gold potatoes
• 1 tablespoon kosher salt, for the boiling water
• ½ cup (1 stick) unsalted butter, softened
• ¾ to 1 cup warm whole milk or half-and-half
• ½ cup sour cream
• Salt and white pepper, to taste
• Optional garnish: 2 tablespoons fresh chives or parsley, finely chopped
• Optional: a pat of butter for the top

Step-by-Step Instructions

1. Peel the potatoes and cut into uniform 1.5-inch chunks.
2. Place potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt.
3. Bring water to a boil, reduce to a gentle simmer, cook 15-20 minutes until fork-tender.
4. Drain potatoes. Return empty pot to warm stove, add potatoes back and let steam off excess moisture for 1-2 minutes.
5. Rice or mash potatoes while hot until smooth.
6. Add softened butter and sour cream, stir gently. Gradually add warm milk to reach desired consistency. Season with salt and white pepper.
7. Transfer to a serving bowl, add a pat of butter on top and sprinkle with fresh chives or parsley.