12-15 Yukon gold ... or ordinary potatoes...peeled and quartered. (Yukon Gold....makes the best tasting and best looking mashed potatoes.) If your potatoes are not uniform in size...try to make the cut up pieces pretty uniform in size so that they will all get done at the same time.
5-10 cloves of garlic...peeled and cut in half
3 tbs. sour cream
1 bar of butter
1/4 cup whole milk
1 tsp salt...add more if necessary
1. In a large pot...cover the potatoes with about 2 inches of water and add to this your garlic cloves...each one cut in half. Add to the water several Tbs of salt. Bring the water to a boil and cook until the potatoes are tender...45 min to 1 hour...(if you are the coast or at sea level...this will only take about 30 min) Drain all the water.
2. Pace the cooked potatoes and garlic in a bowl and add the sour cream , butter, milk and salt....( a little salt at first until it is right for you) You can then beat with a mixer or mash by hand with a potato masher... until the potatoes are smooth. Once they are done... you can place them in the oven until the rest of the meal is ready so that they will stay warm.
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