Creamy Mashed Potatoes

These can be made up to 2 hours ahead of time and kept warm, covered, over a pan of very hot water. I use a chafing dish for this, and it works beautifully.


5  lbs  Russet white potatoes
2-1/2  Tbs,  plus 1 tsp  kosher salt
12   Tbs   unsalted butter, softened
1/2 - 3/4   cup  heavy cream
1  cup  sour cream
3/4  tsp  black pepper

Peel and cut up the potatoes. Put into a large pot with 2½ Tbs kosher salt. Cover with cold water and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.

Meanwhile, in a saucepan over medium heat, melt the butter with the cream, just until melted and warm. Drain the potatoes and return to the pot.

With the heat turned on, heat the potatoes to remove any traces of left-over water. Mash with a hand held masher (not an electric mixer), as you want a few lumps left in them. Add the warmed butter/cream mixture, and pepper. Add the sour cream.