- 3 pounds boiling potatoes, peeled
- Kosher salt
- 1 1/2 cups milk
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 teaspoon freshly ground black pepper
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc.
- As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 1/2 teaspoon of salt, the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.