1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
salt & freshly ground black pepper
1/2 cup whole milk
2 TBSP unsalted butter
1/2 cup sour cream
1 tsp onion powder
1/2 tsp garlic powder
DIRECTIONS
Place the potatoes in a large pot then cover the potatoes with cold water until the water is about 1-inch above the potatoes. Stir in 1 tsp salt and bring to a boil over medium-high heat.
Reduce the heat to medium and cook the potatoes until tender, 10 to 15 minutes.
Drain the potatoes and set aside.
Add the milk and butter to the now empty pot and warm over medium-low heat until warmed through and butter has melted.
Take the pot off the heat then add the potatoes to the pot and mash well using a potato masher.
Stir the sour cream, onion, garlic, 3/4 tsp salt, and 1/4 tsp black pepper in with the potatoes until well combined.
Taste the potatoes and season with additional salt & pepper to taste.
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