Place the butter and sour cream out on a warm counter to get them to room temp before peeling and cutting up the potatoes.

Put the cut potatoes in a large pot with cold, lightly salted water. Bring to a boil over med/hi.

Turn heat down and simmer until the potatoes are soft.

Drain and place the potatoes in a large bowl.

Add the butter and mash with a potato masher until the butter is melted.

Add the sour cream.

Blend with a hand mixer.

If needed, add more sour cream to get the desired consistency.

Season with salt and freshly ground black pepper to taste.

Cover the dish with a lid or foil to keep hot until ready to serve.