The perfect side dish for any meal, these mashed potatoes are made extra creamy by gently folding in the ingredients and adding an optional (but highly recommended) scoop of sour cream. The ingredient list is simple, and the key really is to not overwork the potatoes so that they stay creamy and don’t become gluey. When you overwhip potatoes, the starches are released and a sticky, dense texture is developed. To avoid this, it’s best to handle your mashed potatoes gently and avoid overmixing them when you’re adding the butter, milk and seasonings. Folding the potatoes gently will create the smooth, creamy texture that makes these as light as clouds.