3 lbs. red potatoes (unpeeled)
1 T. plus 2 t. kosher salt (divided)
1 1/2 C. half-and-half cream
1/2 C. unsalted butter
1/2 C. sour cream
1/2 t. black pepper
Place potatoes and 1 tablespoon salt in 4-quart saucepan with cold water to cover. Bring to boil, lower heat and simmer covered 25 to 35 minutes, until potatoes are completely tender. Drain.
In small saucepan, heat half-and-half and butter.
Put potatoes into bowl of electric mixer fitted with paddle attachment, and mix for a few seconds on low speed to break them up. Slowly add hot cream and butter to potatoes, mixing on lowest speed (last quarter of cream and butter should be folded in by hand). Fold in sour cream, remaining 2 t. salt, and pepper; taste for seasoning and serve.
Makes 6 to 8 servings.