6 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch dice (other types of potatoes may be substituted for the Yukon Gold, if not available, such as all-purpose white potatoes)
3/4 cup sour cream
3/4 cup (1 1/2 sticks/6 oz/170g) unsalted butter
1 cup milk
Salt and freshly ground white pepper, to taste
Bring a large pot two-thirds full of salted water to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes in a colander and let them steam dry, 3 to 4 minutes.
Pass the potatoes through a potato ricer or a food mill into the bowl of an electric stand mixer fitted with the whisk attachment. Add the sour cream, butter, milk, salt and white pepper, and beat the potatoes until smooth and just blended.
If you do not have an electric mixer, pass the potatoes through a ricer or food mill into a large bowl. Using a handheld electric mixer or a sturdy whisk, beat the potatoes with the other ingredients until smooth. Taste and adjust the seasonings with salt and pepper. Serve immediately.
Makes 10-12 servings.
Date: November 10, 2005