1. Place potatoes in a large pot, add cold water to cover by 1", and season generously with salt. Bring to a boil over medium-high heat, then reduce heat to medium and simmer gently until potatoes can be easily pierced with a paring knife, 20 to 25 minutes. Drain well, then let potatoes sit in colander until edges look dry, about 2 minutes (reserve pot).
2. Return potatoes to warm pot and add butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash gently, then fold in milk and sour cream and season with salt and pepper to taste. If desired, drizzle in extra milk for a looser consistency. Transfer to serving dish and keep warm until ready to serve.
Source: Hannaford fresh Magazine, October - November 2019