Serves 5 to 6; adjust quantities as necessary.

Ingredients:

  • 5 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1/2 c. butter
  • 1 c. sour cream
  • salt and pepper, to taste

Directions:

Boil potatoes for 10 to 15 minutes; until soft, but not falling apart.  Drain potatoes.  Add butter and sour cream to potatoes and mash with a potato masher.  Season with salt and pepper to taste.