Take your potatoes and peel them. This is optional, if you like the peels on.
Cut the potatoes into small cubes and place in a stockpot of boiling water. Keep cooking them on the high setting. When they are fork tender, remove them from the stove and drain them.
Once drained, add them back to the same pot or in a mixing bowl.
Sprinkle a generous helping of salt and pepper. I feel like salt and pepper is a “taste preference” thing, so add how much you like.
Add the milk. Start with 1/2 cup. Add more if the potatoes are soaking it up. You want your mashed potatoes creamy, not dry. Using your handheld mixer, blend all that together.
Next, add the sour cream. I usually just add 1/4-1/2 cup but play around with it and taste to see what you like. Use the handheld mixer or you can use a wooden spoon to fold it in.
At this point, you can add 2 tbsp of butter (optional)
Once the potatoes are blended and fluffy, top them with a few pats of butter and some fresh chopped chives or parsley.