Ingredients

• 4  pounds sweet potatoes or white potatoes, peeled and cut into 1/2-inch cubes (about 10 cups)
• 1/4  cup butter or margarine
• 1/3  cup dairy sour cream
• 1/4  cup milk
• 1/2  teaspoon salt
• 1/2  teaspoon freshly ground black pepper
•   Butter or margarine (optional)

Directions

1. In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.

2. Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.

3. Make-ahead directions: Prepare potatoes through Step 2 but do not heat through. Transfer to a 2-1/2- to 3-quart casserole. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Bake, covered, in the preheated oven for 55 to 60 minutes or until heated through.¿¿

4. Maple Mashed Sweet Potatoes: Prepare as above. Before serving, drizzle 1/4 cup maple syrup over potatoes and sprinkle with 1/4 cup chopped hazelnuts or almonds, toasted.