Step 1

Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.

Step 2

Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.

Step 3

While the potatoes are cooking, warm the milk and cream in a small pot over low heat.

Step 4

Simmer the potatoes until very tender but not waterlogged or crumbly (approx. 30 to 40 minutes), drain, and return to the heated pot to dry.

Step 5

Pass the hot potatoes and softened butter through a ricer (alternating potatoes and butter so the butter melts over each layer of riced potato), removing the potato skins in the process (see video).

Step 6

Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.

Step 7

Pour in the hot milk & cream mixture, add the sour cream, and season with the remaining 1 1/2 teaspoon of salt and the pepper.

Step 8

Stir the mashed potatoes until all the liquid is incorporated.

Step 9

Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.