Peel and quarter potatoes. Add to a pot of cool water along with 1 teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to medium to maintain a slow boil.
3 pounds red potatoes, 1 teaspoon salt
When potatoes are fork tender, drain water. Let potatoes sit for 1-2 minutes in pot so any excess water can evaporate. The heat from the potatoes will help the excess water evaporate.
Mash potatoes with a potato masher.
Method 1 - In a Mixer
Transfer potatoes to a mixing bowl of a stand mixer with the whisk attachment
Whisk on low speed for 30-60 seconds to continue breaking up potatoes
Place milk and butter in a microwave proof dish. Heat just until warm.
3 tablespoons butter, ⅓ cup milk
Add sour cream and half of the warmed milk into the mixing bowl. Mix over low speed. Continue adding additional milk until desired consistency is met.
½ cup sour cream, ¼ teaspoon salt, ¼ teaspoon pepper
Method 2 - By Hand
Keep potatoes in pot. Make certain potatoes are fully mashed.
Place milk and butter in a microwave proof dish. Heat just until warm.
3 tablespoons butter, ⅓ cup milk
Add sour cream and half of the warmed milk into the mixing bowl. Mix with a heavy duty spoon until sour cream and milk are well incorporated. Continue adding additional milk until desired consistency is met.
½ cup sour cream, ¼ teaspoon salt, ¼ teaspoon pepper
To Make Ahead and Keep Warm
Butter the inside of slow cooker or crockpot
Place hot mashed potatoes inside and add 1-2 tablespoons of butter on the top of the potatoes.
Place cover on crockpot and set to warm.
Potatoes will stay warm for 2-3 hours. Stir before serving. If potatoes have become dry add a bit more milk and stir well.
Notes
Leave a bit of the peel on the potatoes for an added bit of color and texture
Cut potatoes in uniform sizes so they cook evenly
Start with cool water in your pot and bring to a boil with potatoes in the pot
Test potatoes with a fork. When the fork slides through evenly, the potatoes are done
Try to fully drain all water from potatoes before mashing
Don't add all the milk at one time. Add it slowly and continue adding until the desired consistency has been reached. You might not need all the milk.
Be careful about overmixing! The potatoes will become gummy.
A stand mixer or a handheld mixer can be used or mixed with a sturdy spoon
Do not use a food processor or an immersion blender! You will have gummy or glue-like potatoes!
This recipe can easily be doubled for larger holiday meals