Gail's Mashed Potatoes

     I love potatoes!!  My friend Becky and I refer to each other respectively as the Duke and Duchess of Potatoes, depending on whose cooking at that moment.  We adore potatoes and so do most everyone else.
     This recipe comes from a friend of mine Gail.  It's one of my favorite dishes that she makes at the holidays.  Gail's mashed potatoes are extra delicious because she bakes them and then mashes them with sour cream; and then bakes them again.  I have assimilated this recipe over the years, here is my version:

*note: I am not putting exact quantities as these require small additions until you've achieved your desired taste.

Ingredients:
6 or more russet potatoes
4-6 tbsp approx. butter
1 cup plus milk
1/2 - 1 cup sour cream
salt and peper to taste

Directions:
     Bake the potatoes in the oven at 350 for about an hour or until they are easily pierced with a fork.  Allow to cool until easily handled.  Cut in half and scoop out the white flesh into a large bowl, discard or use the skins for something else.  You can even refill with mashed potatoes and bake for 20 mins.
     Heat milk and butter over low heat until tepid.  You will have extra depending on amount of potatoes.  Slowly add milk and butter to potatoes and carefully mash.  You want the potatoes to be dryish so that the sour cream won't turn them to soup.
     Once you've got the potatoes mashed add the sour cream, salt, and pepper.  Once you've got the potatoes tasting the way you like you can add more milk and butter if they are too dry.  Otherwise place potatoes in a casserole with a lid and bake for 20-30 minutes at 350.  Remove lid and bake for another 10-15  minutes until you have a nice soft golden top.
     Serve with Mushroom Gravy or not.