PCC Creamy Mashed Potatoes

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  • 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.

Special notes:

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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