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    from "Recipes from Home" by David Page and Barbara Shinn

    We like mashed potatoes to be a little chunky and with a moderate amount of butter, cream, and salt, somewhere between those that are puréed smooth and piped out of pastry bags and those that are left lumpy and chunky. Some cooks rice the potatoes we mash them with a spoon or an old-fashioned hand-held masher to retain the coarse texture.

    Serves 6

    3 pounds Yukon Gold potatoes, peeled and sliced
    1 teaspoon kosher salt
    1/2 cup whole milk
    2 tablespoons unsalted butter
    1/4 cup sour cream
    Kosher salt and freshly ground black pepper to taste

    Print recipe

    Place the potatoes and the 1 teaspoon kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until they are tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry them. Meanwhile, heat the milk and butter together in small saucepan until the butter melts. Add the hot milk mixture to the potatoes and mash the potatoes with a potato masher until the milk is incorporated once the potatoes are smooth. Fold in the sour cream and season with salt and pepper. Serve immediately.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yukon Gold Potatoes - $1.49/lb
     Farm Fresh, Med
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
      Breakstone's Sour Cream - $1.99/ea
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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