Lily Walker
Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories: 254kcal
Let’s get started!
3 pounds red potatoes - peeled if desired (see note) 4 tablespoons butter 8 ounces sour cream ½ cup whole milk 1 tablespoon minced garlic 1-2 teaspoons garlic powder - to taste 1-2 teaspoons salt - to taste 1/4 teaspoon cracked black pepper - or 1/8 teaspoon ground black pepper
1. Cut the potatoes into thirds after peeling them. When a sharp knife can easily penetrate them, add them to a pot of salted water and bring to a boil.
2. In a small saucepan over low heat, combine the cream, butter, garlic, and salt and pepper while the potatoes are boiling. Give it time to gradually warm up. As the garlic softly cooks, it infuses the cream and gives the potatoes a more uniform flavor.
3. Once the potatoes are completely drained, return them to the pot. Mash the potatoes with a hand-held potato masher while you gradually pour in the cream mixture. 4. Mash to a lovely, smooth consistency, absorbing the cream as you go. Don’t over-mash or they can become sticky. 5. Potatoes are served with extra butter on top.