Light and fluffy, rich and creamy. The two requirements of fantastic mashed potatoes!
3 pounds boiling potatoes, peeled
1¼ cups milk
4 tablespoons unsalted butter
1/2 cup Wallaby Organic sour cream
1/2 teaspoon freshly ground black pepper
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add salt. Bring to a boil, and then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place potatoes in a large bowl and mash to desired consistency. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture.
Add 1/2 cup of Wallaby Organic European-style Sour Cream, desired amount of salt and pepper, and whisk to combine. Taste for seasoning and serve hot.