Mashed Potatoes

Ingredients

• 2 pound spotatoesRusset, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale
• 1 teaspoon salt
• 1/2 cup milkhot
• 1/3 cup unsalted buttersoftened, close to room temp is best
• 6-8 clove sgarlicfinely chopped
• 1/4 cup sour creamreduced fat
• 1/4 cup parmesan cheesefresh shredded, optional
• 1 pinch saltto taste
• 1 pinch pepperto taste
• 1 tablespoon fresh parsleychopped to garnish, optional

Instructions

1. Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
2. Place potatoes in a large pot (6 quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium low and allow to simmer until fork tender (about 15 20 minutes).
3. When potatoes are just about done (nearly fork tender), heat 1 tablespoon of the butter in a small pan over medium high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.
4. Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.
5. Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
6. Add in the parmesan cheese. Season with salt and pepper to taste.