Mashed Potatoes with Sour Cream, Butter, and Black Pepper

Mashed PotatoesMark Boughton
Image by Mark Boughton

Mashed potatoes with sour cream, butter, and black pepper from Tailor Nashville chef Vivek Surti’s Thanksgiving spread.

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Serves 6 to 8

  • 4 pounds Yukon Gold potatoes, peeled
  • 2½ tablespoons kosher salt
  • 3 garlic cloves, peeled
  • 1⅔ cups milk, plus more to taste
  • 1 cup unsalted butter, plus more to taste
  • 1¼ cups sour cream
  • 2¼ teaspoons black peppercorns, toasted and ground
  1. Place potatoes in a large stockpot with salt and garlic. Cover with water by 1 inch. Boil over medium heat until potatoes are done, about 45 minutes to 1 hour. Drain potatoes and put through a potato ricer into a clean pot. Over low heat, add milk and butter and stir until incorporated. Season with salt to taste. Add more milk or butter as desired. Before serving, fold in sour cream and freshly ground black pepper.

  • Recipe By
    Vivek Surti of Tailor, Nashville
  • Contributing City
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