8 Large russet baking potatoes
¼ Pound butter
Kosher salt and white pepper to taste
1 ½ Cups sour cream (optional)
Garnish optionally with a pinch of paprika
Peel potatoes and cut into 1 ½ inch wide pieces trying to keep the pieces a uniform size so the potatoes cook evenly. Place in a large pot and cover with 2 inches of cold water. Add a teaspoon of salt per quart of water. Bring potatoes to a boil and cook until just fork tender. Drain and allow to steam and excess moisture evaporate, and then mash. Return pot to stove-top for five minutes on medium heat to drive off excess water while stirring. Remove from heat, add butter, and milk and whipped until smooth. Add seasoning. (Include blanched mashed garlic for garlic whipped potatoes.)
Optionally, level whipped potatoes in a flat glass baking dish and top with sour cream. Bake in oven at 325 F before serving. Garnish optionally with a pinch of paprika.
1. If you have the time, bake pierced potatoes in a 400 F oven until tender instead of boiling. Bake potatoes are nicely fluffy. Allow the baked potato to cool somewhat to peel their skins and remove any discolored sections with a knife.
2. Starting a boil with cold water promotes even cooking.
3. While peeling, potatoes can be held in a slightly acidulated water to prevent discoloration.
4. If the whipped potatoes need to be held any length of time, paint top surface with cream and cover with tin-foil. They are best eating straight off upon preparation.