What You'll Need:
- 5 lb. bag red potatoes
- 1 cup whole milk
- 4 tbsp. unsalted butter
- 1/2 cup sour cream
- 2 tbsp. chives + more for sprinkling
- Salt and Pepper
- 1 egg + water mix
1. Peel potatoes, but not completely. I like some skin in my mashed potatoes when I use red-skinned. If you don't, then you can peel them all the way. Whatever your preference. Put them in a large stock pot and cover with cool water. Bring the pot to a boil and cook potatoes until fork tender.
2. When potatoes are finished, drain and return to hot pot. Add the milk and butter and beat with a hand-mixer until smooth. Next, add the sour cream and fold in with a spatula. Fold in the chives, and add salt and pepper.
3. Transfer potatoes to a large bowl and brush top with egg wash. Bake in a 350-degree oven for about 15-minutes, or until a crust forms on top. Remove from oven and sprinkle with chives.