Mom’s Mashed Potatoes

Ingredients

• 4 lbs Russet Potatoes
• 1/3 cup butter, melted
• 1 cup heavy cream
• 1/2 cup milk, preferably 2% or whole
• 1/2 cup sour cream
• 1 tsp salt, then to taste
• Freshly ground black pepper to taste

Directions

1. Peel the potatoes, rinse them, and cut them into big pieces; for medium potatoes, that means about 6 pieces each. Pour 3 cups cold water into an 8 quart saucepan, enough to come about 1/2-inch up the side of the pan, then add the potatoes.
2. Set the pan over high heat and cook, stirring now and then, until the water comes to a boil. Once it is boiling, lower the heat to medium high, cover the pan, and cook for about 20 – 25 minutes, stirring once midway through and watching the water level carefully, until the potatoes are extremely tender when you test them with a fork.
3. In the final few minutes while the potatoes cook, combine the heavy cream, milk, and sour cream in a small saucepan. Warm the mixture over medium high heat, whisking occasionally, until it is very warm.
4. Take the cooked potatoes off the heat and drain away any extra water. Transfer the drained potatoes to a large mixing bowl. Add the melted butter, then mash with a potato masher until smooth, about 2 – 3 minutes; a wire-style masher is not the best tool here.
5. Add 3/4 of the hot cream mixture to the mashed potatoes, then season with 1 tsp salt and pepper to taste. Beat on low speed with an electric hand mixer until everything is combined, adding more salt if you’d like.
6. Turn the mixer up to medium-high and whip for a minute or two, adding the rest of the cream mixture only if you want a looser texture. If you prefer thicker potatoes, leave some out; if you want them thinner, add a little more milk as needed. Continue until the potatoes are smooth and fluffy, then serve warm with gravy or butter, if desired.