- 5 russet potatoes, peeled and cubed
- 1/3 cup and 1 tablespoon warm milk
- 1/2 cup sour cream
- 4 tablespoons butter
- 1/2 teaspoon pepper
- 1/2 cup of chives
- salt to taste
- alteration: add 3 tablespoons of parmesan cheese
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.
Add milk, butter, and pepper; mash until light and fluffy.
Stir in sour cream and top with chives.