Sour Cream and Chive Mashed Potatoes

Place the potatoes in a pot and add enough cold water to cover by 1 inch. Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender. Reserve 1/4 cup of the cooking water. Drain the potatoes.

Return the hot potatoes to the pot. Mash with a potato masher until smooth. Add the sour cream, butter, salt, and pepper. Mash until fluffy, adding some of the cooking water if necessary. Stir in the chives.

Recipe adapted from 50 Best Mashed Potatoes (Bantam Books).