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