Peel then cut the potatoes up into possibly equal chunks. The smaller the bits are, the quicker they cook.
In a big pot, submerge potatoes in water. Put the lid on then bring it to boil.
Reduce heat to medium low and cook the potatoes until soft in the inside. Test by sticking a knife into one of the bigger ones. If the knife goes through softly without much effort, the potatoes should be ready.
Drain the water, add sour cream and salt. For drier, more floury mashed potato, let them cool somewhat so more water can evaporate.
Mash the potatoes until a uniform texture is achieved. A kitchen robot with a whisk attachment will come quite handy.
Enjoy!