Step 1

Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.

Step 2

Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.

Step 3

Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.

Step 4

Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.

Step 5

Add softened butter to the potatoes and mash until desired consistency is reached.

Step 6

Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.

Step 7

Finally, stir in the sour cream and add salt and pepper to taste.