2 1/2 pounds small Yukon gold potatoes, scrubbed
4 tablespoons melted unsalted butter
1/2 cup milk
1/2 cup sour cream
2 tablespoons minced fresh chives
1 teaspoon salt
1/2 teaspoon pepper
Place potatoes in a saucepan and cover with water. Place over high heat and bring to a boil. Reduce to a simmer, cover, and cook 30 minutes.
Drain potatoes. Place butter, milk, sour cream, chives, salt, and pepper into the near-empty saucepan on the warm (turned off) burner. Use a potato ricer to rice the potatoes into the saucepan, scraping the skins out of the ricer as you go.
Fold the potatoes to mix in the butter/sour cream. Taste and add more salt and pepper if needed. Serve.
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