Mashed Potatoes

Directions

1. 1
   Place potatoes in a colander and rinse under cold water about 20 seconds.
2. 2
   Transfer to a pot (6 quart or larger).
3. 3
   Cover potatoes with cold water by 1-inch. Set over medium-high heat and bring to a boil.
4. 4
   Season with water with salt (I add 1 Tbsp) and let boil until potatoes are tender all the way through when pierced with a fork, about 10 - 15 minutes.
5. 5
   Near the end of potatoes cooking heat half and half and butter together in a microwave safe dish (I just use the glass liquid measuring cup it was measured in), or in a small saucepan on the stovetop, until very warm.
6. 6
   Drain potatoes well in colander set in sink.
7. 7
   Pass potatoes through a food mill or potato ricer back into pot or into a large bowl.**
8. 8
   Add warm half and half mixture and sour cream then gently stir with a wooden spoon or spatula just until combined, while seasoning with salt and freshly ground black pepper to taste.
9. 9
   Serve warm topped with butter or gravy.