Prep time: 10 minutes
Total time: 40 minutes
Yields: 6 medium-sized portions
Equipment you'll need
- 1 large cooking pot with fitted strainer
- 1 potato peeler
- 1 mixing bowl
- 1 potato masher
- 1 rubber spatula or wooden spoon
- 2 lbs. Russet potatoes, cubed
- 1/2 teaspoon kosher salt
- 4 tbs. butter
- 4 tbs. sour cream
- 2 tbs. fresh chives, chopped
- 1/2 teaspoon ground garlic
- Salt and freshly ground black pepper
- Rinse and peel potatoes, removing blemishes from the surface. Cut evenly into cubes about 1 to 1.5 inches in size, which will take about 10 minutes.
- Place potatoes in strainer inside cooking pot. Fill cooking pot halfway with cool water on a burner set to high. Add salt, cover and bring water to a rapid boil. Reduce heat. Check in about 20 minutes. The potatoes are done when fork tender and they cut easily without falling apart.
- Remove strainer from the cooking pot and drain potatoes. Add to mixing bowl. Use a potato masher; the potatoes should break down easily, about 2 minutes. Don't be overzealous, or else potatoes will turn into a sticky glutinous mass.
- Meanwhile, place butter and sour cream on the kitchen counter to bring to room temperature. Chop chives.
- Fold sour cream, chives and ground garlic into potatoes with spatula. Season to taste with salt and pepper.
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