3 lbs of potatoes, peeled and quartered
1 stick of unsalted butter
1/2 to 1 cup of half and half
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender. Meanwhile, heat the butter and half and half in a small saucepan. Drain the potatoes. While still hot, place the potatoes in a bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the hot half and half mixture, the sour cream, 2 teaspoons of salt, and the pepper. Mix until the potatoes are mashed but not completely smooth.
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