Place the potatoes in a 4-qt. saucepan, cover with cold water, sprinkle with 1 tablespoon salt then place top on saucepan. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain. Keep potatoes warm in covered saucepan.
In a microwave-proof bowl, heat the half-and-half and butter on high for about 2 minutes or until hot and butter is melted. Using an electric hand mixer, fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.
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Place the potatoes in a 4-qt. saucepan, cover with cold water, sprinkle with 1 tablespoon salt then place top on saucepan. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain. Keep potatoes warm in covered saucepan.
In a microwave-proof bowl, heat the half-and-half and butter on high for about 2 minutes or until hot and butter is melted. Using an electric hand mixer, fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.
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