3lbs.Yukon Gold Potatoes(peeled and cut into pieces)
1/2cupSalted Butter
1 to 1 1/2cupsHalf-n-Half, Whole Milk, or Heavy Cream
1/2cupSour Cream(regular, full-fat)
2teaspoonsSalt (or more to taste)
Instructions
Peel potatoes and cut into large pieces. Place in a large pot and cover with water and sprinkle with 1 Tablespoon of Salt. Bring to a boil. Once the potatoes reach a boil, lower the heat to low and cover. Cook for 25-35 minutes or until the potatoes are fork tender. Drain.
In a small saucepan, heat the butter and 1 cup of half-n-half until butter is melted and warm, about 5 minutes. This can also be done in the microwave in a microwave-safe bowl. If using a microwave, heat for 1 minute or until the butter is melted.
Use a potato ricer or potato masher or put potatoes into the bowl of an electric mixer fitted with a paddle attatchment and mix them for 30 seconds to break up the potatoes.
Slowly add butter and cream mixture, mixing at the lowest speed. Fold in sour cream, and salt. If you want the potatoes to be creamier, use the remaining 1/2 cup of half-n-half, milk, or cream. Taste and season more if necessary.
Video
Notes
**If you need to re-warm these mashed potatoes, add a tad more butter and half-n-half.