These potatoes are a great side to many dishes, not to mention that the leftovers are fantastic reheated, or used for Shepard's Pie.
Garlic Mashed Potatoes
12 small, Russet potatoes
4 -6 cups water
1 tbsp salt
2 cloves of garlic,minced (of course, I use twice that much)
1/4 cup butter
1/2 cup sour cream
3/4 cup milk
1/2 to 1 tsp black pepper
more salt, to taste
1. Peel potatoes and dice into uniform pieces, about 1/2 inch cubes.
2. Place water in a large pot, add potatoes, garlic, and salt. Bring to a boil.
3. Boil until a fork is easily inserted into the potatoes. Drain water off.
4. Place potatoes back in pot. Add butter, sour cream, and milk. Mash. (I use my hand mixer for ease).
5. Add black pepper, mix. Taste and add more salt if necessary.
