Creamy Mashed Potatoes
with Garlic and Sour Cream
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 pound
Yukon Gold Potatoes
2 clove
Garlic
2 ounce
Sour Cream
(Contains Milk)
6.75 ounce
Milk
(Contains Milk)
Not included in your delivery
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Dice potatoes into 1-inch pieces. (For a smoother texture, peel potatoes first.) Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes, then drain. Meanwhile, peel and mince or grate 2 cloves garlic.
Melt 2 TBSP butter in pot used for potatoes over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low and return potatoes to pot. Mash until smooth. Stir in sour cream and ½ carton milk. Season with plenty of salt and pepper. Keep covered off heat until ready to serve.
Just before serving, place another 2 TBSP butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Heat pot with potatoes over medium heat until warmed through, then stir in melted butter. Add splashes of remaining milk as necessary until creamy. Transfer to a serving dish.