Monday, October 6, 2008

garlic mashed potatoes

4 medium Idaho potatoes
4 peeled garlic cloves
2 T. butter
1/4 c. sour cream
milk, as needed

Peel and cut potatoes into cubes.  Place in saucepan with garlic and just cover with water.  Cover the pan and bring to a boil, then reduce and cook for 10-15 minutes, or until potatoes are tender, but not mushy.  Drain the potatoes, add butter and sour cream and combine with a mixer on low speed.  If they are too thick, add milk, by the tablespoon, until it reaches the desired consistency.  Add salt, to taste.

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