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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, 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.

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

 


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