– Add the peeled and quartered potatoes to a large pot. Fill the pot up with just enough cold water to cover the potatoes. Set the stove to medium high heat. Cook until the potatoes are soft enough to pierce easily with a fork. Drain.
– Place the potatoes back into the pot and cover the potatoes. Heat up the milk until it's hot.
– Pour half of the hot milk, softened butter and sour cream into the pot and mash until you get your desired consistency. Season with salt and pepper. Serve with pats of butter.