1. In a large pot two-thirds full of boiling salted water, add the potatoes and cook

until tender, about 20 minutes.

2. Drain the potatoes in a colander and let them steam dry, 3 to 4 minutes.

3. Pass the potatoes through a potato ricer into the bowl of an electric stand

mixer.

4. Fit the mixer with the whisk attachment, add the sour cream, butter, milk,

salt and pepper, and whip the potatoes until smooth and just blended.

5. Transfer to an electric crock pot and set on high. This will keep the potatoes

hot until ready to serve.