Creamy Mashed Potatoes
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
1 pound potatoes (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
1 teaspoon salt
¼ cup hot milk, more if needed
¼ cup unsalted butter, softened (close to room temp is best)
4-6 cloves fresh garlic, finely chopped
2-3 tablespoons sour cream (reduced fat)
¼ cup fresh shredded parmesan cheese, optional
Salt and fresh ground black pepper, to taste
1 tablespoon fresh chopped parsley to garnish, optional to garnish
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Instructions
Peel potatoes and cut into quarters lengthwise. Remove any spots, lumps, or knots.
Place potatoes in 2.8QT Deep Fry Pan and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
When potatoes are nearly fork-tender, heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about one minute. Set aside and keep warm.
Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk, and sour cream.
Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
Add in the parmesan cheese. Season with salt and fresh ground black pepper to taste.
