Ingredients:

  • 2 lbs Russet Potatoes, peeled and cubed
  • 2 lbs Yukon Gold Potatoes, peeled and cubed
  • 1 tbsp Sea Salt for the boiling water
  • 1/2 cup Unsalted Butter, cubed and at room temperature
  • 1 cup Heavy Cream, warmed
  • 1/2 cup Sour Cream
  • Fine Sea Salt, to taste
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Place cubed Russet and Yukon Gold potatoes in a large 5-6 quart pot and cover with at least 2 inches of cold water. Add 1 tablespoon of sea salt.
  2. Bring to a boil, then reduce to a steady simmer. Cook for 20 minutes until a fork slides into the potatoes with zero resistance.
  3. Drain the potatoes thoroughly in a colander. Return them to the still-warm pot over low heat for about 2 minutes, shaking gently, until the surfaces look matte and dry.
  4. Add the cubed room-temperature butter to the hot potatoes to coat the starch molecules before adding any liquid.
  5. Mash gently with a hand masher to break down the chunks until no large lumps remain. Slowly pour in the warmed heavy cream and the sour cream. Fold gently with a spatula until just combined. Season with additional sea salt and black pepper to taste. Do not overmix.