Sour Cream Mashed Potatoes

• 3 pounds russet potatoes, peeled, cut into 2" pieces
• 1 pound Yukon Gold potatoes, peeled, cut into 2" pieces
• Kosher salt
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup (1 stick) unsalted butter; plus more for serving (optional)
• Freshly ground black pepper
• 1/2 cup sour cream
• A potato ricer

1. Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10-15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10-15 minutes. Set pot aside.
2. Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
3. Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
4. DO AHEAD:

russet potatoes, potatoes, kosher salt, heavy cream, milk, butter, freshly ground black pepper, sour cream, potato ricer

Taken from www.epicurious.com/recipes/food/views/sour-cream-mashed-potatoes-51198930 (may not work)