Crowd-Sourced Mashed Potatoes

Original cookbook page 253

Creamy mashed potatoes by Sunny Anderson featuring Yukon Gold potatoes, butter, sour cream, and fresh chives.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into large chunks
• Kosher salt
• 1½ sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
• ½ cup milk, warmed
• ½ cup sour cream
• Freshly ground pepper
• Chopped fresh chives, for topping

Instructions

1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 12 to 15 minutes. Drain well and return the potatoes to the pot.
2. Add the butter to the potatoes and mash with a potato masher or fork until well combined. Add the milk and sour cream and stir well; season with salt and pepper.
3. Transfer the mashed potatoes to a bowl and top with chives.