Peel and wash potatoes, then cut into large 2-inch chunks. Add to a pot and fill with cold water, until just covered.

Season with 1 tablespoon kosher salt and bring to a boil. Once boiling, reduce heat and simmer for 12 to 15 minutes, until potatoes are fork tender.

Drain potatoes in a colander in the sink and let sit for a few minutes. Use a potato ricer to rice the potatoes back into the cooking pot. Once all of the potatoes have been riced, add in 6 tablespoons butter, 1 cup of milk, 1 teaspoon kosher salt and ½ teaspoon black pepper.

Use a spatula to gently fold the potatoes to combine the ingredients until the butter is just melted. Be careful not to over mix, so your potatoes remain creamy.

Optional, but highly recommended: Fold in ¼ cup sour cream and serve with remaining 2 tablespoons butter.