Peel and cut the potatoes into evenly sized chunks (about 1–2 inches).
Boil: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium, and cook for about 15–20 minutes, or until potatoes are fork-tender.
Drain the potatoes and return them to the pot. Let them sit for a minute or two to allow excess moisture to evaporate.
Mash using a potato masher, fork, or potato ricer (for extra fluffiness).
Add butter, then slowly mix in warm milk (warming it helps it absorb better) until you reach desired consistency.
Stir in sour cream (if using), and season with salt and pepper to taste.
Serve hot, optionally topped with chives, melted butter, or cheese.
🔥 Tips:
For extra creamy mashed potatoes, use a handheld mixer — but don’t overmix or they’ll turn gluey.
Yukon golds give a rich, buttery flavor, while russets are fluffier.
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