Mashed Potatoes
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Boiled potatoes with the added butter and sour cream ready for mashing. 
This is the way I always make Mashed Potatoes, and I’ve got 3 mashed potato loving sons to please. These will taste great with gravy, or equally great with just butter, salt and pepper.
You can scale this recipe up and down as needed for your crowd. I usually make 1 potato per person plus 1. For a larger crowd I’d probably go plus 2 potatoes. I normally use real minced garlic in all of my recipes, but in this case I like to use garlic powder to get the flavor blended all the way through.
Mashed Potatoes
Category
Potatoes & Veggies
Persons
4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 5 Potatoes, we usually use Russets
- 1/2 stick butter
- 1/2 cup sour cream
- 1 tsp garlic powder
- Milk, as needed
Instructions
- Use a properly sized sauce pan half full of well salted water.
- Peel and quarter the potatoes and put them into the sauce pan.
- When all of the potatoes are cut up, put the sauce pan over high heat on the stove top and bring to a boil.
- Once boiling, reduce to medium heat and simmer until all of the potatoes are tender.
- When done, drain the potatoes and put then put them back into the sauce pan.
- Add the butter, sour cream, garlic powder and a splash of milk (a couple of tablespoons).
- Mash the potatoes with a potato masher, or for extra smooth mashed potatoes you can use an electric hand mixer.
- Add some additional milk as needed to get the desired consistency.