Sour Cream Mashed Potatoes

In our house we prefer  creamy mashed potatoes. You make like them less mashed and more texture.
We generally use a Russet potato - they are good for boiling and for baking.
Use any potato you like.

1. Start out by peeling and cutting the potato in slices - slicing cooks in less time than if the potato were cut into chunks. We used 5 medium sized potatoes. It's yield was four servings.
2. In a sauce pot large enough to fit your potatoes, cover them with enough water. Start out with cold water.
3. Add salt to the water to taste.
4. Cover the pot and bring the potatoes up to a boil over high heat.
5. When they start to boil, bring the heat down to medium, and crack the lid.
6. Boil until fork tender.
7. Drain well.
8. Put the pot back on the stove and over medium low heat evaporate some more of the liquid.
9. Add in butter.
10. Turn the heat off and begin to mash the potato.
11. Add some milk and or half and half cream.
12. Next add in about 1/3 cup or more of sour cream.
13. Mash until creamy with a potato masher, scrapping the sides of the pot and folding in, or use a hand held mixer to blend together.

You will need to add the milk and half and half a little at a time until you achieve the right consistency.
The addition of the sour cream makes for a really nice flavor and a bit of a change of pace.