These tangy mashed potatoes will be a hit at your next holiday gathering.

(makes 6 servings)

Ingredients

3 lbs Russet potatoes, peeled and diced medium

8oz (1/2 cup, 2 sticks) unsalted butter, melted

¼ to ½ cup whole milk, plus more if needed

8oz sour cream

Salt and white pepper, to taste

(Optional) chopped chives or parsley to garnish

Instructions

Bring a large pot of salted water to a boil.

Add peeled, diced potatoes and cook until softened, about 20-25 minutes.

Drain the potatoes, rinse the pot, and set the empty pot back over low heat.

Pass the cooked potatoes through a ricer or a food mill into the pot.  Alternatively, mash the potatoes with a handheld masher for a chunkier texture.

Stir over low heat to evaporate any excess moisture.

Stir in melted butter to incorporate.

Pour in about ¼ cup milk, and spoon in sour cream.  Add salt and white pepper to taste. Stir to combine.  Add more milk if necessary to reach desired consistency.

Garnish with optional chopped chives or parsley and serve right away.

If the potatoes are made ahead, they can be kept warm for about an hour in a covered bowl set over a pan of simmering water.  The bottom of the bowl should not touch the water.