Ingredients:

  • 2 lbs Russet potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup whole milk, warmed
  • 1/4 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 2 cloves garlic, minced and sautéed in butter

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water by one inch. Add boiling salt, bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain thoroughly and let steam-dry in the pot for 2 minutes.
  2. Pass the hot potatoes through a ricer directly into a large mixing bowl to create a snow-like texture.
  3. While potatoes are still steaming, fold in the warmed butter one tablespoon at a time.
  4. Slowly pour in the warm milk, folding gently with a spatula. Stir in the kosher salt, white pepper, and optional sour cream. Stop mixing immediately once incorporated.