This is a potato recipe for formal dinners; rich, savory, and light as a cloud. Like most simple recipes—four ingredients—success is in preparation, which is admittedly involved. It’s worth the trouble. The recipe serves 12 generously.
Wash, peel, and cut into chunks ten medium russet potatoes. Cover with water, drain and rinse, then boil in salted water until done through. Drain and rinse again.
Mash well or rice while still warm, add a sliced stick of butter, a half-pint of whole cream, and 8 oz. of sour cream. Mix at low speed. When smooth, add another cup of cream and sour cream. Set mixer to high, and whip until light and fluffy. Serve warm.
These refrigerate for up to three days and can be frozen, but the initial airiness is lost.
