Mashed Potatoes

Ingredients

• 2 lb. Russet potatoes, scrubbed clean

• 3 Tbsp butter

• 3/4 cup half and half

• 1/4 cup sour cream

• salt and pepper

Directions

1. Boil the potatoes whole in salted water for 20-30 minutes or until the potatoes are fork tender. Remove the potatoes from the water and let cool just until they can be handled.

2. In a small pot on low heat, warm the half and half and butter. This shouldn't bubble.

3. Cut the potatoes in half. Set up a cooling rack over a bowl. Place the potatoes on the rack, cut side down, and push through it until it's just skins left behind.

4. Once the potatoes have pressed through, fold in the butter and half and half without overmixing. Stir in the sour cream and serve.