Ingredients
2lbspotatoes,Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale
1tspsalt
½cuphot milk,or more
⅓cupunsalted butter,softened, close to room temp is best
8clovesfresh garlic,finely chopped
¼cupsour cream,reduced fat
¼cupparmesan cheese,fresh shredded, optional
salt and pepper,to taste
1tbspparsley,freshly chopped, optional to garnish
Preparation
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 for about 15 to 20 minutes or until fork-tender.
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 for about 1 minute or until fragrant. 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.
Add in the parmesan cheese. Season with salt and pepper to taste.
