Mashed Potatoes

Everyone makes them differently. Even I make them differently every time. You have to taste them as you go to get the desired flavor. This isn't a recipe so much as a guideline. Who am I kidding? That's all my recipes! This is enough for 3-4 normal appetites.

Ingredients
2# yukon gold potatoes, peeled and diced
1/2 stick butter, sliced into 3-4 pats
1/2 c milk, cream, half and half, whatever you have
1 c sour cream
Kosher salt
black pepper

Non-standard supplies
Hand potato masher

Instructions

1. Peel potatoes, cube or slice into even size pieces
2. Boil until fork tender then drain
3. In a mixing bowl, combine potatoes with 2 pats of butter, 1/4 c milk, and 1/2 c sour cream
4. Using hand masher, work out lumps
5. Salt and pepper to taste
6. Add more milk, sour cream, butter as desired flavor and texture is achieved

Variations
Stir in chives, cheese, or horseradish sauce

Tip: If you use a stainless steel mixing bowl that is wider than the pot you coked the potatoes in, you can create a "steam tray" to keep them warm. After draining the potatoes, put 2 inches of water back in pan and simmer. rest mashed potatoes on top of pan to keep potatoes warm. Note, you will need a little extra liquid this way because the steaming can cause the potatoes to become dry.