5poundsYukon Gold Potatoes peeled and cut into quarters
Cold water to cover potatoes
1stick salted butter softened
½cupwhole milk warmed in the microwave for 45 seconds
½tspground white pepper
4tbspsalted butter for garnish cut into 1 tbsp squares
Chives finely chopped
In a large pot add quartered Yukon Gold Potatoes. Cover with cold water and place on the stovetop over medium-high heat. Add ½ tsp salt and stir into water. Bring water to a boil and let potatoes cook for 18-22 minutes (depending on the size of your cut potatoes). Potatoes are done when you can easily pierce with a fork.
Drain potatoes and place them in a large mixing bowl. Using a hand mixer with beaters, break the potatoes up in the bowl. Add 1 stick of softened butter, garlic powder, ground white pepper, and salt. Mix with a hand mixer for 30 seconds on high.
Add sour cream and warmed milk to the bowl. Beat on high until no lumps remain in potatoes.
Add 4 tbsp butter to the top of potatoes and allow to melt. Add finely chopped chives and serve immediately
Make sure not to over mix your potatoes. They will become gluey and tough if mixed too long.
The purpose for warming the milk is so that you don’t bring down the temperature of the potatoes while mixing together.
I recommend that you let the sour cream sit out while the potatoes are cooking so that it can come up to room temperature before adding to your hot potatoes.
Ground black pepper can be used in place of the ground white pepper.
Chives are our favorite topping for these potatoes, but parsley works well too! ● To keep potatoes warm until serving, cover with tin foil and place in a warm oven on a low setting until ready to serve.