Sour Cream Mashed Potatoes

Ingredients:

* 9 medium potatoes (3 lbs)
* 3/4 cup milk
* 1 small container sour cream
* 1/2 butter or margarine
* 1 teaspoon salt
* 1/8 teaspoon pepper

1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted, if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to poling; reduce heat. Cook covered 20-25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
2. Heat milk, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
3. Add milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition (use a hand held potato masher for the fluffiest mashed potatoes. If using an electric mixer, do not mix too long; overmixing releases more starch from the potatoes and they become gummy) (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
4. Add sour cream to mixture.
5. Spray 2-quart casserole with cooking spray. Spoons potatoes into casserole. Bake at 350 degrees F for 40-45 minutes.