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Creamy Garlic Mashed Potatoes

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Whenever my mom made pot roast or smothered pork chops, we kids knew there would be mashed potatoes as well. I loved to spoon a big pile of mashed potatoes onto my plate, make a well in the center, and fill the 'lake' with gravy. These days, when I make mashed potatoes to go with those some comfort classics, I add plenty of garlic. Boiling the garlic with the potatoes mellows the garlic's flavor so it doesn't overpower the dish. Leftover mashed potatoes can be used in endless ways - as the topping on shepherd's pie, as a filling for dumplings, or for frying croquettes."

List of Ingredients

◦  4 medium baking potatoes (about 3 pounds), peeled and quartered
◦  5 large cloves garlic
◦  5 Tbsp unsalted butter
◦  ¾ cup half-and-half
◦  ¼ cup sour cream
◦  1 tsp kosher salt
◦  ¼ tsp freshly ground black pepper


Recipe

Place the potatoes and garlic in a large pot and add enough water to cover. Bring the water to a boil and cook until the potatoes are tender, 15 to 20 minutes.

Drain the potatoes and garlic and return them to the pot. Using a potato masher, mash the potatoes and garlic until no lumps remain.

Add the butter and then the half-and-half a little bit at a time, just until the potatoes reach the desired consistency (you may not need all the half-and-half). Add the sour cream, salt and pepper and stir to combine.


Makes 4 servings