3 lbs. red potatoes
(unpeeled)
1 T. plus 2 t. kosher salt (divided)
1 1/2 C. half-and-half cream
1/2 C. unsalted butter
1/2 C. sour cream
1/2 t. black pepper
Place potatoes and 1 tablespoon salt in 4-quart saucepan with cold water to
cover. Bring to boil, lower heat and simmer covered 25 to 35 minutes, until
potatoes are completely tender. Drain.
In small saucepan, heat half-and-half and butter.
Put potatoes into bowl of electric mixer fitted with paddle attachment, and mix
for a few seconds on low speed to break them up. Slowly add hot cream and butter
to potatoes, mixing on lowest speed (last quarter of cream and butter should be
folded in by hand). Fold in sour cream, remaining 2 t. salt, and pepper; taste
for seasoning and serve.
