20-MINUTE MASHED POTATOES

By blum099

Ingredients

• 4 russet potatoes, peeled and finely chopped
• 2 garlic cloves, thinly sliced
• 5 tablespoons butter, divided
• 2 cups whole milk
• 1 tablespoon salt, plus more as needed
• 2 teaspoons freshly ground black pepper, plus more as needed
• 1/2 cup sour cream

Preparation

Step 1

DIRECTIONS
1. In a medium pot, combine the potatoes with the garlic, 2 tablespoons butter, milk, salt and pepper. (Note: The milk should come at least three-quarters of the way up the potatoes. If it doesn’t, use a smaller pot. Do not add more milk.)

2. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 15 minutes. Drain the potatoes over a bowl and reserve the starchy cooking milk.

3. Return the potatoes to the pot or place them in a bowl. Use a potato masher or large fork to mash the potatoes, adding the milk back ¼ cup at a time until you achieve your desired texture (for thicker mashed potatoes, use less milk; for a thinner consistency, use up to 1 cup). Stir in the remaining 3 tablespoons butter and the sour cream. Taste the mashed potatoes (lucky you) and season with additional salt and pepper, if needed.

4. Serve the potatoes piping-hot, right away. If you want to make them ahead of time, transfer the potatoes into a heat-safe serving dish and top with pieces of butter (about 2 tablespoons, chopped). Refrigerate until ready to serve, then reheat in the microwave for about 2 to 3 minutes. Resist the urge to stir too much, as doing so can make the potatoes gluey.