Country-Style Mashed Potatoes

By Addie

“My Grandma always said that the keys to fluffy mashed potatoes were russet potatoes and a lot of elbow grease!”

Ingredients

• 4 pounds baking potatoes, unpeeled
• 6 large cloves garlic
• 1/2 cup milk
• 2 tablespoons butter
• 1/2 cup sour cream
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoon finely chopped fresh thyme

Preparation

Step 1

Cut potatoes into 1-inch pieces and place in medium saucepan.


Peel garlic cloves and place in the saucepan with potatoes; cover with water.


Bring water to a boil. Reduce heat and simmer, covered, until potatoes are fork-tender, about 15 minutes. Drain well and set aside.


While potatoes are cooking, place milk and butter in small saucepan over low heat. Cook and stir until milk is warmed and butter is almost melted.


Place potatoes and garlic in large bowl.


Beat potatoes with an electric mixer set at low speed just until potatoes are mashed. Beat in warm milk-butter mixture and the sour cream until potato mixture is almost smooth.


Blend parsley, rosemary and thyme into mashed potato mixture. Serve potatoes immediately.
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Grandma's Secret

When Grandma didn't have fresh herbs on hand, she substituted with dried herbs. Here's her easy rule of thumb: Substitute about one third as much dried herbs for the fresh herbs called for in the recipe. Add the dried herbs to the hot milk mixture before stirring the milk mixture into the potatoes. Heat and moisture soften the dried herbs and also bring out their flavors and aromas.