We generally use a Russet potato - they are good for boiling and for baking.
Use any potato you like.
- 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.
- In a sauce pot large enough to fit your potatoes, cover them with enough water. Start out with cold water.
- Add salt to the water to taste.
- Cover the pot and bring the potatoes up to a boil over high heat.
- When they start to boil, bring the heat down to medium, and crack the lid.
- Boil until fork tender.
- Drain well.
- Put the pot back on the stove and over medium low heat evaporate some more of the liquid.
- Add in butter.
- Turn the heat off and begin to mash the potato.
- Add some milk and or half and half cream.
- Next add in about 1/3 cup or more of sour cream.
- 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.
The addition of the sour cream makes for a really nice flavor and a bit of a change of pace.