Ingredients:

  • 3 lbs Russet or Yukon Gold Potatoes, peeled and quartered
  • Cold Water (enough to cover)
  • 2 tablespoons Kosher Salt (for boiling water)
  • 6 tablespoons cold Unsalted Butter, cubed
  • 1 cup full-Fat Sour Cream, cold
  • 2 tablespoons Fresh Chives, finely snipped
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Peel the potatoes and cut them into uniform, rough quarters to ensure even cooking.
  2. Place potatoes in the stockpot. Add cold water until they are covered by about an inch. Add the 2 tablespoons of Kosher salt. Bring to a rolling boil over high heat, then reduce heat to maintain a steady simmer.
  3. Cook for 15–20 minutes, or until a fork slides in with absolutely no resistance.
  4. Drain the potatoes completely in the colander. Return the drained potatoes immediately to the hot, empty pot. Place the pot over low heat for 2–3 minutes, gently shaking the pot occasionally to evaporate surface moisture.
  5. Remove the pot from the heat. Add the cold, cubed butter. Mash the potatoes until they are roughly broken down; the residual heat will melt the butter.
  6. Add the cold sour cream and a generous grinding of black pepper. Using a wooden spoon or rubber spatula, gently fold the ingredients together until just combined and smooth. Stop mixing immediately when no streaks of sour cream remain.
  7. Taste and adjust seasoning if necessary. Transfer to a warm serving bowl and garnish immediately with snipped chives.