3.5 pounds Yukon gold potatoes – peeled and cut
1 cut milk – warm
2 T butter – room temperature
1/4 – 1/2 cup sour cream
4 T fresh chives – chopped
Put the potatoes into a pot of cool water , bring to a boil and cook until tender.
Place the potatoes into a ricer and squeeze into a bowl.
Stir in the milk and butter.
Add salt to taste and top with the sour cream/chive mixture.