Classic Mashed Potatoes
- 3 pounds Idaho Russet potatoes, peeled, cut into chunks
cup (1/2 stick) butter, softened
cup sour cream
- 1 teaspoon salt
teaspoon black pepper
- Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender; drain well.
- In a large bowl, combine potatoes and remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.
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