3 pounds russet potatoes, peeled and cut into 1” cubes
1 stick unsalted butter
1/2 cup sour cream
1/2 cup milk
1/4 cup chives, finely chopped
3/4 cup heavy cream
Salt and pepper
In a large pot cover potatoes with 1” of cold water. Bring to a boil. Reduce heat to a simmer. Cook until very tender, but not falling apart. Drain and transfer to a bowl.
Meanwhile melt butter in saucepan over medium heat. Stir in milk and heavy cream. Set aside.
Pass potatoes through food mill over bowl. Fold in cream mixture. Next add sour and chives. Season with salt and pepper.