Scrub your red potatoes and then dry with a paper towel. You can choose to peel the potatoes or leave the peel on for more rustic potatoes. Chop the potato into large chunks, then add to a Dutch oven or large pot. Cover with water and bring to a boil. Sometimes I add salt to the water here, but we are also going to season them later so that is up to you.

Bring the water to a rolling boil and boil the potatoes for 10-15 minutes, or until a single potato chunk can be mashed with a fork.

Turn the heat off on the stove and carefully drain the potatoes into a colander. Place the drained potatoes back into your Dutch oven. Take your handheld mixer and gently place into the potatoes. Turn the mixer on low and slowly move it around the pot, until the potatoes just begin to break down. Turn off your mixer, then add your butter, sour cream and half of the milk. ‘

Turn the mixer back on low and slowly mash the potatoes until your desired texture is reached. Taste the potatoes as you mash, adding salt and pepper to taste. You can add more butter/sour cream/milk as you taste if you think it needs more!