• Fill your sink with cold water and add the potatoes to give them a good wash and scrub.
• Peel the potatoes and into 2-inch chunks.
• Transfer the potatoes to a large stock pot and fill with enough water to just cover the top on the potatoes by half an inch.
• Add 2 tbs of Kosher Salt, place a lid on the pot, and bring to a boil.
• Once the water begins to boil, remove the lid and continue to boil for 7-15 minutes, depending on your heat source, until the potatoes are fork-tender or until a fork inserted into one of the chunks easily breaks it in half.
• Drain the potatoes in a colander in the sink.
• Add the cubed butter and sour cream to the pot you cooked the potatoes in and then add the potatoes back to the pot.
• Mash the potatoes using a potato masher until most of the large chunks are gone and the butter and sour cream are well incorporated.
• Add heavy cream and freshly ground black pepper. Then, using a hand mixer, beat the potatoes until smooth and creamy.
• Transfer to a serving dish and serve hot.
• Yield 8 servings

Make-Ahead Instructions

• Prepare potatoes according to the recipe instructions and transfer to an oven-proof baking dish with a lid. Let the mashed potatoes come to room temperature, place the lid on the dish, and refrigerate for up to three days.
• Reheat in a 350°F oven for 30 minutes, remove from oven and give them a good stir. Return to the oven and heat for 15 more minutes or until hot.

Freezing Instructions

• Let the mashed potatoes cool completely transfer them to an airtight container, and freeze for up to 3 months.
• To reheat the mashed potatoes simply thaw them in the refrigerator overnight, transfer to an oven-proof baking dish.
• Reheat in a 350°F oven for 30 minutes, remove from oven and give them a good stir. Return to the oven and heat for 15 more minutes or until hot.