What you'll need:
1. Start by peeling all the potatoes. As you work, store the peeled potatoes in a bowl of water to prevent them from turning brown.
2. Cut them into large chunks.
Try to make them all the same size so they cook in the same amount of time.
3. Place them in a large pot and cover them with with water by 2 inches. Season the water with some salt and bring to a boil.
4. Boil the potatoes until they're totally tender, 15-20 minutes. To test one, smash a piece with a fork. It should smash like this.
5. Drain the potatoes and put them back into the pot over low heat. Stir them occasionally, this will help them dry out so you don't have watery potatoes.
6. While those 'taters are drying, in a separate pot, heat up your milk and butter just until the milk is hot and the butter is melted. Season with salt and pepper.
7. Pour the hot milk mixture over potatoes, season with salt and pepper (yes, again!) and add sour cream.
To mash, you can use a ricer, or a masher, or an electric mixer….OR you can just use a wooden spoon.
Depends on what you already have, and how important it is to you that your mash is ultra-super-mega smooth. I like a few chunks up in there, so I like the old-school wooden spoon technique:
8. Mix, mix and mix again, using your wooden spoon to kinda break up any obvious chunks.
9. Transfer the potatoes to your serving vessel of choice and maybe plop some extra butter on there because you deserve the best.
Sour Cream Mashed Potatoes
Recipe by Alison Roman
Serves 8
4 lbs russet potatoes, peeled and cut into 1-inch pieces
Kosher salt and pepper
1 cup whole milk
4 Tbsp. (1/2 stick) unsalted butter, plus more for serving
1 cup sour cream
Place the potatoes in a large pot and cover with 2 inches of water. Add some salt and bring to a boil. Cook the potatoes until they're totally cooked through and tender—about 20 minutes at a boil. You can check the potatoes periodically by poking them with a fork to see how tender they are.
Drain the potatoes and return them to the pot. Place them over low heat and stir them occasionally for about 5 minutes. This will dry them out slightly, so you don't have watery mashed potatoes. While that's happening, heat the milk and butter in a small pot until the butter melts and the milk is hot. Season with salt and pepper.
To mash, you can use a ricer, or a masher, or an electric mixer….OR you can just use a wooden spoon.
So, using a wooden spoon or a masher or whatever: Add the hot milk mixture to the potatoes along with the sour cream and start mashing and/or mixing. Don't go too crazy or you'll end up with gluey 'taters. Season with salt and pepper.
To serve, spoon them into a bowl or a cute pot or whatever. Plop a little bit of butter on top and watch it melt, creating a wonderful fantasy river of butter.
DO-AHEAD
The potatoes can be made a few hours before the main event. Just keep them in the same pot you made them in (or transfer them to a microwave-safe bowl) and cover them. Heat them back up over low heat, stirring occasionally so they don't brown on the bottom. Or microwave them in 1 minute intervals, stirring in between, so they heat evenly.