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Ingredients

3 pounds red potatoes 1 tablespoon kosher salt 1 ½ cups half-and-half ½ cup butter ½ cup sour cream 2 teaspoons kosher salt 1 teaspoon ground black pepper

Nutrition Info

311.4 calories carbohydrate: 29.8 g cholesterol: 53.6 mg fat: 20 g fiber: 3 g protein: 5.2 g saturatedFat: 12.5 g servingSize: - sodium: 1318.3 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water, bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes, mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

8 servings

I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!