Ingredients
- 2 pounds Yukon Gold potatoes
- 1/2 cup whole milk
- 4 tablespoons unsalted butter plus extra for serving
- 1/4 cup sour cream
- 3/4 teaspoon fine sea salt plus extra, to taste
- 1 tablespoon chives finely chopped, optional
- Freshly ground black pepper optional
Instructions
- Peel the potatoes and cut them into 1-inch pieces. Submerge in cold water until you're ready to cook (to prevent browning).
- Place the potatoes in a large pot, cover with 1 inch of cold water, and bring to a boil. Reduce to a simmer and cook for 10-15 minutes until fork-tender.
- While the potatoes are boiling, heat the milk and butter in a small saucepan until the butter melts and the milk steams. Do not let it boil. Cover to keep warm.
- Drain the cooked potatoes, return them to the pot and set over low heat for 1 minute to evaporate excess moisture. Mash the potatoes coarsely to break them up.
- Turn off the heat. Gradually add the warm milk and butter mixture while mashing until you achieve your desired consistency.
- Stir the sour cream and sea salt into the mashed potatoes. Adjust the seasoning to taste.
- Transfer the mashed potatoes to a serving bowl, top with a pat of butter, and garnish with chives and black pepper (optional).