Ingredients

The following ingredients have 8 Servings
  • 5 pounds potatoes, peeled or unpeeled and cut into cubes*
  • 1 cup (224g) unsalted butter
  • 1/2 cup (120ml) milk
  • 3/4 cup (173g) sour cream
  • 1 garlic head, mashed
  • 3 tsp salt, divided, plus more to taste
  • 1/2 tsp pepper, plus more to taste

Instruction

  • Add potatoes to a large pot and cover with cold water. Add 1 teaspoon of salt.
  • 2. Bring to a boil and cook for 10-15 minutes, or until fork tender. How long they need to cook will really depend on how big your chunks are.
  • 3. While potatoes cook, melt butter in a small saucepan and add milk, sour cream and garlic. Allow to simmer for 15 minutes, then remove garlic chunks. Keep warm and melted until potatoes are ready.
  • 3. When done cooking, drain the potatoes well, then place back into hot pot over the warm burner (with the burner off) and allow to sit for about 5 minutes, until dry.
  • 4. Mash potatoes with a potato masher until partially mashed, but still chunky, then add garlic and butter mixture. Stir together and mash a little more, until desired level of smooth versus chunky is achieved. Do not over mash or mix.
  • 5. Add salt and pepper to taste. I start with 2 teaspoons of salt and 1/2 teaspoon of pepper and add more as needed. Feel free to adjust it.
  • 6. Serve potatoes warm.