Step 1

Peel and cube the potatoes into 1-inch cubes. Place the potatoes into a large stock pan and cover them with cold tap water. Salt the water with 3 teaspoons of kosher salt.

Step 2

Over high heat, bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer until the potatoes are fork-tender (the chunks should fall apart easily when pieced with a fork.) This will take between 15-20 minutes.

Step 3

Drain the potatoes and return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.

Step 4

Run potatoes through a food mill or ricer or mash with a handheld potato masher until potatoes are smooth.

Step 5

Heat ¾ cup milk (or cream) with 3 tablespoon of butter together in a small saucepan over low heat or in a glass measuring cup in the microwave, until the butter is melted. Slowly fold this mixture into the mashed potatoes, until it is fully absorbed and the potatoes are creamy.

Step 6

Fold in ½ cup of sour cream. Taste and season with additional ½ teaspoon salt as needed. Serve.