Easy Creamy Mashed Potatoes

Easy Creamy Mashed Potatoes

from cafedelites.com
4 servings

Ingredients

  • 2 pounds potatoes (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
  • 1 teaspoon salt
  • 1/2 cup milk (hot)
  • 1/3 cup unsalted butter (softened, close to room temp is best)
  • 6-8 cloves garlic (finely chopped)
  • 1/4 cup sour cream (reduced fat)
  • 1/4 cup parmesan cheese (fresh shredded, optional)
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste )
  • 1 tablespoon fresh parsley (chopped to garnish, optional)

Directions

  1. 1

    Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.

  2. 2

    Place potatoes in a large pot (6-quart) 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).

  3. 3

    When potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.

  4. 4

    Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.

  5. 5

    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.)

  6. 6

    Add in the parmesan cheese. Season with salt and pepper to taste.