Creamy mashed potatoes

Ingredients

• 4 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 cup whole milk
• 8 tbsp butter
• 1/2 cup sour cream
• 2 tbsp chopped fresh chives
• Salt and black pepper

Steps

1. Put the potatoes in a large pot, cover them with cold water by 1 inch and add 1 tbsp salt.
2. Bring to a boil and simmer for 15 to 20 minutes, until a knife slides in easily.
3. Warm the milk and butter in a small pan until the butter melts.
4. Drain the potatoes, return them to the pot and mash them until smooth.
5. Stir in the warm milk mixture and the sour cream. Season with salt and pepper and top with the chives.

Make ahead: Make them up to 2 days ahead and keep them in the fridge. Reheat covered in a 350 °F oven, with a splash of milk, until hot in the center (165 °F).