Ingredients
Equipment
Method
- Peel and cut 2 pounds of Yukon Gold potatoes into roughly 2-inch chunks.
- Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt.
- Bring to a boil over high heat, then reduce heat to medium-low and simmer until tender, about 15-20 minutes.
- Drain the potatoes in a colander and return them to the hot pot. Let them sit for 1-2 minutes to steam dry.
- Mash the potatoes using a potato masher or ricer until smooth but not gluey.
- Stir in 4 tablespoons softened unsalted butter until melted and combined.
- Gradually add 1/2 cup warmed whole milk, stirring gently until desired creaminess is reached.
- Fold in 1 cup sour cream and season with salt and freshly ground black pepper to taste.
- Gently stir in 3 tablespoons finely chopped fresh chives.
- Serve immediately, spooned into a warm serving bowl.
Nutrition
Notes
Start boiling potatoes in cold water to ensure even cooking. Use a ricer for ultra-smooth texture. Warm milk and sour cream before adding to avoid cooling the mash. Add chives last to preserve their fresh flavor and color. If potatoes are too thick, add more warm milk gradually. Avoid over-mashing to prevent gluey texture.