Cook potatoes in a large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add sour cream and butter; mash until smooth. Season with salt and pepper.
Serves 6.
Ingredients
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3 1/2 pounds russet potatoes, peeled and quartered
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2/3 cup sour cream
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1/4 cup unsalted butter
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