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Sour Cream Mashed Potatoes
Copyright, 2004, Ina Garten, All Rights Reserved

Ingredients
3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Instructions
Cut the potatoes into 1-inch cubes and place them in a
large pot. Cover the potatoes with cold water and add enough salt so the water
tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered,

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with
a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't
boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill
fitted with a small disc/blade over a glass bowl. Process the potatoes through the
food mill, turning the handle back and forth to force the potatoes through the
disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot
milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and
the sour cream and pepper and whisk to combine. Taste for seasoning and serve
hot.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved