Perfect Mashed Potatoes
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef
- 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.