Friday, November 18, 2011
Garlic Sour Cream Mashed Potatoes
4-5 lbs. of potatoes,peeled and chopped
1 stick of butter
1/4 c. milk or cream
1 c.sour cream(more if you like)
salt & pepper to taste
Place the potatoes in a stockpot.Fill with enough cold water to cover the potatoes.Bring to a boil,lower the temperature slightly, and cook for 25 minutes,or until the potatoes are tender.
Drain the potatoes and return to the same pot.Add the remaining ingredients.Using a potato masher,mash the mixture until thick and smooth.If it is too thick,feel free to add a bit more milk or sour cream,just add a bit at a time so that the potatoes do not lose their texture and become to "milky." Garnish with chives if desired.
*** I prefer to use a potato masher.You may also use a ricer.I find that using a hand held mixer or a food processor results in pasty,gummy potatoes.