Rich, savory, and light as a cloud, this is a go-to potato recipe for formal dinners. 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 each of cream and sour cream. Set mixer to high, and whip until light and fluffy. Serve warm.
My mouth is watering and my scale is groaning!!