A simple mash spud recipe with sour cream as the added secret
Boil potatoes in skins in salty water till tender.
Drain and let cool slightly, then peel off skins.
Use a potato ricer to mash potatoes, let stand for a while so potatoes can dry.
Put potato mash back onto heat with butter and stir continuously until combined.
Add some milk, sour cream and salt/pepper and stir until combined, keep adding milk and sour cream until mash becomes smooth and creamy.
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