Step 1

Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn't be cold when added to the potatoes.

Step 2

Peel each potato and give them a quick rinse to remove any dirt/residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they're all submerged.

Step 3

Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3.5 teaspoons salt.

Step 4

Cook for 25 minutes or until the potatoes are very fork tender, don't undercook or they'll be lumpy when mashed. Turn heat off.

Step 5

Drain all of the water. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape.

Step 6

Add the butter to the potatoes and allow it to gradually melt.

Step 7

Drizzle ¾ of the half & half/sour cream over the mashed potatoes and sprinkle with pepper. Mash with a potato masher (not an elective mixer), until soft and creamy. Don’t over mash or the consistency will become gluey. Add remaining dairy only if a slightly creamier texture is desired.

Step 8

Taste and add more salt/pepper if needed. Transfer to a serving dish and serve!