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Export 3 ingredients for grocery delivery
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.
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