I love potatoes…cooked almost every way. Always looking to make them a little more exciting. Hope you like this one. I tried these the other day with parmesan crusted chicken (recipe below).
- 2 pounds potatoes, (I used Yukon Gold, but any will work)
- 1 teaspoon salt
- 1/2 cup hot milk, or more
- 1/3 cup unsalted butter, softened (close to room temp is best)
- 6-8 cloves fresh garlic finely chopped
- 1/4 cup sour cream (reduced fat)
- 1/4 cup fresh shredded parmesan cheese, optional
- Salt and Pepper, to taste
- 1 tablespoon fresh chopped parsley to garnish, optional to garnish
- Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
- 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).
- 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.
- 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 pepper to taste.