Sour Cream and Chive Mashed Potatoes
- 5 pounds baking potatoes (such as russet, Burbank, or Eastern)
- Salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sour cream, at room temperature
- ¼ cup chopped fresh chives
- ½ teaspoon freshly ground white pepper
Instructions:
It is the sinful, over-the-top use of butter and sour cream that puts these mashed potatoes into the luxe category.
- Fill a large pot (5 quarts or larger) halfway with cold water. Peel the potatoes, cut into chunks about 1½ inches square, and drop them into the pot. Add more cold water to completely cover the potatoes by 1 to 2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)
- Stir in enough salt until the water tastes mildly salty. Cover tightly, raise the heat to high, and bring to a boil.
- Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small, sharp knife, about 20 minutes; add more boiling water if needed to keep the potatoes covered. Do not overcook the potatoes.
- Drain the potatoes well and return to the warm cooking pot. Add the butter. Using a handheld electric mixer set at medium speed, mash the potatoes, incorporating the butter. Mix in the sour cream and chives. Season with 1 teaspoon salt and the pepper. Transfer to a warmed serving dish and serve immediately.