Categories: Sides

Ingredients

• 2 lb russet potatoes, cut into 1 1/2-inch chunks
• 1/2 cup milk
• 4 tbsp. unsalted butter
• 1/2 cup sour cream
• 2 tbsp. chopped fresh chives
• Salt and black pepper to taste

Directions

1. Boil potatoes in a large pot of salted water until fork-tender, 12-15 minutes. Drain potatoes and return to pot. Cook potatoes over low heat, stirring, to remove excess moisture, 1-2 minutes.

2. Simmer milk and butter in a saucepan over medium heat. Stir milk mixture, sour cream, and chives into potatoes; crush with a potato masher to desired consistency. Season potatoes with salt and pepper.

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