A small update to a classic side dish, this recipe adds just a touch of sour cream to golden potatoes.
1 1/2 lb golden yukon potatoes
1/2 cup (1 stick) unsalted butter
1/2 cup milk
1/2 cup sour cream
Rinse and scrub potatoes and cut into chunks. Place potatoes in a large stockpot and cover with about 1-inch water. Bring pot to a boil over medium-high heat. Reduce heat and simmer 25-30 minutes, until potatoes are tender.
Drain water and add butter, milk, and sour cream. Using an electric mixer, beat for 3-5 minutes over medium speed, until potatoes are light and fluffy. Season with salt and pepper as desired. Serve with gravy of your choice.
