Ingredients:

  • 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon (5 ml) kosher salt, plus more for seasoning the potato water
  • ½ cup (113g) unsalted butter, cut into cubes
  • ½ cup (120 ml) whole milk, warmed
  • 1 cup (226g) full-fat sour cream, chilled
  • ¼ teaspoon (1 ml) black pepper, freshly ground
  • 2 tablespoons (30 ml) chopped fresh chives, for garnish (optional)

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
  2. Drain the potatoes well in a colander. Return them to the pot.
  3. Use a potato ricer or potato masher to mash the potatoes until smooth.
  4. Add the butter cubes to the potatoes and stir until melted and incorporated. Gradually add the warmed milk, stirring until the potatoes are creamy.
  5. Gently fold in the sour cream until just combined. Be careful not to overmix.
  6. Season with salt and pepper to taste. Garnish with fresh chives, if desired. Serve immediately while hot and fluffy.