1 tablespoon	kosher salt
3 pounds	Yukon gold potatoes, peeled and quartered
1½ cups	half & half
4 ounces	unsalted butter
4 ounces	sour cream
½ cup	grated Parmesan cheese
2 teaspoons	kosher salt
½ teaspoon	ground black pepper

1. Bring salt, potatoes, and cold water to cover to a boil. Simmer 15 to 20 minutes until tender.
2. Meanwhile, combine remaining ingredients in large bowl.
3. Rice hot potatoes into bowl. Mix to combine.