Mashed Potatoes

• 3 lb peeled and cubed Yukon gold potatoes

• 2 tablespoon salt

• 1/2 cup warmed whole milk

• 1 stick melted unsalted butter

• 1/2 cup sour cream

• salt or pepper to taste

Cover cubed potatoes with water in large stockpot and stir salt in. Turn heat to high and once boiling reduce heat slightly and cook until fork tender- 15 minutes.

Drain and return potatoes to hot stockpot for one minute.

Use ricer to mash potatoes. Stir in warm milk and melted butter.

Fold sour cream in and taste test.

This link below is the exact ricer I have and I will NEVER make mashed potatoes any other way. Perfectly lump free and no chance of making them gluey and goopy.

https://www.amazon.com/RSVP-Potato-Strainer-Interchangeable-SPUD/dp/B000OLA7KS/ref=zg_bs_678505011_6?_encoding=UTF8&psc=1&refRID=8S9YVSB7B08S40F9ZW6T#