1.
Peel the potatoes and cut them into evenly sized chunks, about 2 inches wide. Rinse well under cold water to remove excess starch.
2.
Place the potatoes in a large pot and cover with cold water by 1–2 inches. Add 1 tablespoon of salt to the water.
3.
Bring the water to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 20–25 minutes.
4.
Drain the potatoes and return them to the pot. Set the pot over low heat and gently shake for 1–2 minutes to evaporate excess moisture.
5.
Pass the potatoes through a potato ricer into a large mixing bowl for a smooth texture.
6.
Add the softened butter, sour cream, and heavy cream to the riced potatoes. Gently fold until incorporated, being careful not to overmix.
| 1⁄2 cup |
Unsalted Butter |
| 1⁄2 cup |
Sour Cream |
| 1⁄3 cup |
Heavy Cream |
7.
Season with 1 teaspoon salt and 1⁄2 teaspoon freshly ground black pepper. Taste and adjust seasoning if necessary.
| 1 tsp |
Table Salt |
| 1⁄2 tsp |
Black Pepper |