Manageability – Not bad at all.
It’s already been noted how much I like a good steak, so of course you know I had to do a recipe for mashed potatoes. And I’m sorry, but few of the recipes that I’ve found are better than Paula Deen’s. They are creamy and buttery with a great balance of garlic goodness. Not overpowering, a perfect contribution to any meal. My husband likes to leave a few spots of skin on the potatoes before boiling to provide texture, but he’s an idiot.
I took the picture of these near some old philosophy books, so you can see how smart I am.
Ingredients
- 3 medium peeled and coarsely chopped baking potatoes
- 1 teaspoon salt
- 4 tablespoons at room temperature butter
- 1/4 cup at room temperature sour cream
- 1 teaspoon finely minced garlic
- 1 tablespoon plus extra, at room temperature or warmed whole milk
Directions
- In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes.
- Drain the potatoes and return them to the sauce pan.
- Add the butter, sour cream and garlic.
- Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended.
- Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.
- Taste and add salt and pepper, if needed.