<p>You are an amazing group of kind, supportive, brilliant and insightful people. I feel very blessed to be the recipient of your collective wisdom and generosity. You’ve all helped me very much!</p>
<p>So here’s The Method. These potatoes are made in the style of Aligot. Chunky mashed potatoes are wonderful, too, I just happen to love these velvety ones. They’re also great the next day (or the day of) with mix-ins like white cheddar cheese, carmelized onions or roasted garlic.</p>
<p>Start with peeled and sliced Yukon Gold potatoes.</p>
<p>Boil gently in salted water, a bit longer than fork tender to really tender but not falling apart.</p>
<p>Drain well and then put into an oven-safe bowl and place in a 400 degree oven for no more than 2 minutes. Which allows them to dry but not harden.</p>
<p>I mash with a hand mixer that cost $19 but you could use a table mixer, a ricer, a potato masher or whatever you like. Mash slowly and gently, turning the potatoes often, until all lumps are out and some air has been incorporated.</p>
<p>After lumps are gone, add two sticks of very softened butter (I know, I know, but it’s a special treat) for 5 pounds of potatoes.</p>
<p>After butter is fully incorporated, add hot milk as needed to achieve the perfect moisture level and creamy texture.</p>
<p>Add 1/2 cup of whole milk sour cream (I did NOT say these were healthy) and a few pats of butter on top, then put back into the oven for about 5 minutes till butter melts.</p>
<p>Trust me on this, they’re like creamy, velvety clouds.</p>