Mashed Potatoes

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

4 pounds russet potatoes (peeled and cut into 1-inch cubes)

4 cloves garlic

1/2 cup unsalted butter (cubed and at room temperature)

1 cup sour cream (at room temperature)

1 cup half and half (at room temperature)

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons chopped fresh chives

Directions

Place potatoes and garlic in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.

Stir with a wooden spoon until potatoes are dried out, about 1 minute.

Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes and garlic. Stir in butter, sour cream and half and half, being careful not to overstir; season with salt and pepper, to taste.

Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.