5 lbs russet potatoes
1 stick butter
8 oz sour cream
⅓ c chives, chopped
½ c heavy cream
2 tsp salt
1 tsp pepper
1 tsp garlic powder
Peel the potatoes and remove any spots. Cut them into small chunks and place in a pot. Cover with water and drain to rinse off extra starch. Fill the pot to cover with water again and bring to a boil.
Boil for 20 minutes or until the potatoes are a little more than fork tender. They will mush easily when stabbed with a fork.
Drain the potatoes and place back in the pot. Add the butter, sour cream, and heavy cream and whip with a hand mixer until fluffy.
Keep beating with the mixer and add the salt, pepper, garlic powder, and chives. Whip until combined, about 15 seconds.
Serve next to your favorite protein!
If you don’t have a hand mixer, feel free to use a potato masher or a whisk. It might take a little longer and require a little more labor, but the end results are just as tasty! Also, If you prefer redskin smashed potatoes, feel free to sub out redskins for the Idahos!