Lottie Greer's Mashed Potatoes
|Russet potatoes||6 Medium, peeled and quartered|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
Place the potatoes in a large saucepan.
Cover with water, add the salt, and bring to a bod over high heat.
Lower the heat and simmer until the potatoes are completely tender when pierced with a knife.
Drain the potatoes in a colander and return them to the saucepan.
Add the butter and sour cream and mash with a potato masher.
Add milk as needed until the potatoes are soft and creamy.
Add salt to taste before serving.