Mashed Baked Potatoes
Mom's recipe!

4 large leftover baked Russet potatoes
butter
sour cream
milk
Kosher salt
freshly ground black pepper
chives, chopped (optional)

Bring a large saucepan of water to boil. Meanwhile, chop up the cold baked 
potatoes into one- or two-inch chunks. If you don't have a potato ricer, remove 
the peels first. When the water comes to a boil, gently drop the potatoes in 
for 1-2 minutes, until hot, then drain. Using your ricer or potato masher, mash 
the potatoes. Stir in 6-8 T. soft or melted butter, 1-2 t. salt to start, and 
some pepper. Add about 1/2 warm milk and 1/2 c. sour cream. Stir. Taste for 
salt, and add additional salt as necessary and chives if you have them.