3 LBS large Idaho potatoes, peeled and cut into 2-inch chunks
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup heavy cream, at room temperature
1/2 cup sour cream
3 large scallions, finely chopped (this is optional)
Several dashes of Tabasco
Freshly ground pepper
** Minced garlic can also be added for a different touch
1. In a large saucepan, cover the potatoes with water and add 1 teaspoon kosher salt. Bring to a boil over high heat and cook until tenter, about 20 minutes/ Drain the potatoes. Return them to the saucepan and shake over high heat for about 30 seconds to dry them out.
2. Using a potato masher, mash the potatoes with the butter, leaving in some small lumps. Stir in the heavy cream, sour cream, and scallions and season with Tabasco, kosher salt and pepper.
** Food and Wine – February 1995