Garlic Mashed Potatoes – Carly Leishman
3 medium baking potatoes peeled and coarsely chopped
1 tsp. salt
4 T. butter at room temp.
¼ cup sour cream, at room temp.
1 tsp. finely minced garlic
1 T. (or more) whole milk, at room temp. or warmed
salt and freshly ground pepper.
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the butter, sour cream and garlic. Mash the potatoes with a potatoe masher or the back of a fork until the ingredients are blended. Add the milk, 1 T. at a time, until the potatoes are desired consistency. Taste and add salt and pepper, if needed.