- 5 pounds russet potatoes - peeled, rinsed and quartered
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup whole milk
- 1/2 cup sour cream
- Salt and ground white pepper, to taste
Steam or boil potatoes for 15 to 20 minutes, or until fully cooked. Drain but keep warm.
Place potatoes in a mixing bowl that has a whip or paddle attachment. Add remaining ingredients and mix at medium speed until mashed.
To prevent glutinous potatoes, do not overmix. If your potatoes are too lumpy, they are probably undercooked. A slight lumpiness is acceptable.
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