Instructions

1. Wash and peel the potatoes, then cut them into fourths. You might have to cut larger potatoes in more pieces, just try and make them roughly the same size.
2. Add the potatoes to a large pot, then cover the potatoes with cold water.
3. Add 2 tablespoons of kosher salt to the water then turn the heat on high and bring to a boil.
4. Once the water has come to a boil, turn the heat down to medium and let the potatoes simmer until they are fork tender, about 12-15 minutes.
5. Drain the potatoes and place them into a large bowl.
6. Heat the milk and cream together over low heat in a small saucepan while you rice the potatoes.
7. Put the cooked potatoes through the potato ricer right back in to the same pot, then add the butter, parmesan cheese, sour cream, milk, cream, salt and pepper.
8. Stir a few times just to combine the ingredients and create a smooth texture, taste for seasonings and adjust if needed.
9. Serve immediately or keep warm in covered in the pot or transfer to a slow cooker set on low or the keep warm setting.