Start by placing the potatoes in a colander and rinsing them under cold water for about 20 seconds. This removes any excess starch, which helps achieve a smoother texture.
Transfer the rinsed potatoes to a large pot (at least 6 quarts). Cover them with cold water, ensuring the water level is about 1 inch above the potatoes. This helps cook them evenly.
Set the pot over medium-high heat and bring the water to a boil. As the water heats, season it generously with salt (I typically add around 1 tablespoon). This step is crucial for flavor.
Once boiling, let the potatoes cook until they are tender, which usually takes about 10 to 15 minutes. You’ll know they’re done when you can easily pierce them with a fork.
About five minutes before the potatoes are done, heat the half and half and butter together in a microwave-safe dish or a small saucepan on the stovetop until they’re very warm. This will help incorporate them smoothly into the potatoes.
Once cooked, drain the potatoes well in the colander, making sure to remove any excess moisture.
Now it’s time for the fun part! Pass the drained potatoes through a food mill or potato ricer back into the pot or a large bowl. This step ensures you achieve the fluffiest consistency.
Add the warm half and half mixture and sour cream to the potatoes. Gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix, or the potatoes may become gummy.
Lastly, season with additional salt and freshly ground black pepper to taste. Serve warm, and if you like, top with extra butter or gravy for an even more indulgent experience.
