Ingredients
- 4 pounds russet potatoes peeled and cut into chunks
- 1 cup whole milk warmed
- 3/4 cup unsalted butter room temperature
- 1/4 cup sour cream
- Salt to taste
- Ground black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Place the peeled and cut potatoes in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add warm milk, butter, and sour cream to the potatoes. Using an electric mixer, whip the potatoes until smooth and fluffy. Season with salt and pepper to taste. Garnish with parsley.
