Tuesday, November 20, 2012

Garlic Mashed Potatoes

The funny thing about mashed potatoes is that everyone has their favorite way to make them (remember the Friends episode where Monica makes three different kinds of potatoes?).  With only two days left, here's my favorite way to make mashed potatoes - skins on, smashed not whipped, with garlic and sour cream.  It's super easy, very flavorful, and goes well with turkey!  Here's how Mama makes it:

Garlic Mashed Potatoes


- 1 (5 lb.) bag red potatoes, scrubbed and rinsed
- 8-10 whole garlic cloves, peeled
- 1 stick of butter, room temperature (Mama uses the real stuff for the holidays - any other time, I use the yogurt butter)
- 1 1/2 - 2 c. light sour cream
- 1/2 - 1 c. milk (to desired consistency)
- salt and pepper to taste

these were made in my mama's kitchen


1.  Rinse the potatoes, then cut into large chunks.  Place in a large stock pot and add the garlic.

2.  Cover with water, bring to boil over high heat.  Reduce heat to medium, and boil uncovered until potatoes are fork-tender, about 10 minutes.

3.  Drain potatoes and garlic, then return to the stock pot.  Add 1 stick of butter and mash to combine. The cool thing about adding the whole garlic cloves is that they will soften along with the potatoes and mash right into the mix!

4.  Add the sour cream, salt, and pepper; continue to mash until well mixed.

5.  Add milk to achieve desired consistency.  Cover with foil to keep warm until serving or store in refrigerator and reheat when ready to serve.  Can be made up to a day before - may need to add a little more milk when reheating the potatoes if they get too thick.

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