5 lbs. Yukon Gold potatoes (russets are OK, if that's what you have)
1 onion, peeled
1 pint sour cream
1/2 cup milk
1 stick butter, softened
- Bring 6 quarts of water to boil in an 8-quart stockpot; a pasta pentola* works great if you have one.
- While you are waiting for the water to boil, peel and quarter the Yukon Gold potatoes. If you use russet potatoes, peel them and cut them into eighths: cut in half lengthwise, quarter lengthwise, cut again crosswise.
- Once the water is boiling rapidly, add 2-3 tablespoons of kosher salt to the pot. Add the whole onion and the potatoes, using a large slotted spoon or a spider/skimmer. Boil for 18-20 minutes.
- Drain the potatoes and discard the onion. Pour the cooking water out of the pot, so you can use that pot to mix and mash the potatoes.
- Put the drained potatoes back into the warm pot. Add half of the sour cream, half of the milk, and half of the butter. Mash by hand and mix. If you do not have a potato masher, you can use a ricer or an electric hand-mixer to whip the potatoes; do not over-process them. If the potatoes are still dry, add more of the dairy products until the potatoes are creamy but not gluey. Add salt and white pepper to taste, at least a tablespoon of salt and a 1/2 teaspoon of pepper. Serve hot.
*Note: Although I own mostly All-Clad pots and pans, I would not necessarily spend $350.00 for a pasta pot. All-Clad now makes a stainless-steel multi-cooker that works just the same and is a great value for the money.