Perfect Mashed Potatoes
- 2 pounds Yukon gold potatoes
- 4 ounces sour cream
- 2 ounces butter, softened and at room temperature
- 1 teaspoon chopped rosemary
- Salt and white pepper
Place whole potatoes in heavy 4-quart pot and cover with water, then bring to boil and cook until potatoes are fork-tender. Drain well with colander. Mash potatoes by hand or (gently) with electric mixer, adding butter, sour cream, rosemary, and then salt and pepper to taste.
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef