2 lb Russet potatoes
Salt & fresh ground pepper
1/4 c Sour cream or full-fat Greek
Peel the potatoes and cut them into 1" pieces. Put them
in a large saucepan, add 2 tablespoons salt, and cover
them by 1" of cold water.
Bring to a boil over high heat, reduce to medium and let
cook until piercing with a fork yields no resistance,
about 10 minutes.
Reserve 1 cup of the cooking water, then drain the
potatoes and return them to the pot. Mash the potatoes
over low heat using a potato masher or wooden spoon
until completely mashed.
Vigorously stir in the reserved potato water, adding 1
tablespoon at a time until the potatoes are smooth and
come together (you will use about 1/2 cup). Stir in the
sour cream, then season to taste with salt and pepper.
UDD NOTE: I add a tablespoon or more garlic granules
to the cooking water for an added depth of flavour in
the finished product.