Ingredients
5-1/2 pounds potatoes, peeled and cubed3 teaspoons salt, divided1 cup sour cream1/2 cup milk1/4 cup butter, cubed1/4 cup minced chives1 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well.
In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.
