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Creamy Mashed Potatoes

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.

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