Mashed Potatoes

Ingredients:

• 2 pounds russet potatoes, peeled and quartered
• 1/4 cup milk
• 1/4 cup butter, softened
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup chopped chives, for garnish (optional)

Instructions:

1. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot.
3. Add the milk, butter, sour cream, salt, and pepper to the pot. Mash the potatoes until smooth.
4. Stir in the chives, if desired.
5. Serve immediately.

Tips:

• You can use any type of potatoes that you like, but russet potatoes are the best for mashed potatoes because they have a high starch content, which makes them light and fluffy.
• If you don’t have sour cream, you can substitute another type of dairy product, such as yogurt or cream cheese.
• You can adjust the amount of salt and pepper to your liking. If you like your mashed potatoes more salty, you can add more salt.
• You can also add other herbs and spices to the mashed potatoes, such as garlic powder, onion powder, or paprika.
• To make the mashed potatoes ahead of time, mash them and then let them cool completely. Cover the mashed potatoes and refrigerate for up to 24 hours. When you’re ready to serve, reheat the mashed potatoes in the microwave or on the stovetop.