I know that everyone has their own recipe, but this is mine and it is wonderful. They are creamy with just a hint of tang.
I cut them in half, then half again then into thirds, they cook faster and they are easier to mash this way.
I think I should have some of these now......
6-7 medium russet potatoes
1 stick butter/margarine
1/3 cup sour cream
Salt and pepper to taste
Wash, peel and cut up potatoes, boil until fork tender then drain and start to mash. Add butter/margarine and sour cream and continue to mash until lumps are gone. If they are a bit thick add milk to make them the consistency that you are looking for. Add salt and pepper to taste.