Garlic Mashed Potatoes
- 10 Yukon gold potatoes
- 4 cloves garlic
- 1/2 cup sour cream
- 2 Tablespoons butter
- Wash and dry potatoes. Dice potatoes into 1/2-inch pieces. Peel garlic.
- Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 12-15 minutes.
- Reserve 1/2 cup potato cooking liquid, then drain and return potatoes and garlic to pot. Mash with sour cream and butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.
- Keep covered off heat until ready to serve.
Want to really go the extra mile with the mashed potatoes? Peel, then rinse the potatoes before dicing. This removes excess starch from the spuds, making the end result extra fluffy and silky. Adding a splash of milk or heavy cream while mashing never hurt either!
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