So I had a litttttle too much to drink Saturday for the LSU Bama game. But can you blame me? My poor Tigers. Anyway, on Sunday, all I wanted was a steak and mashed potatoes. Geoff loves red potatoes, so I went from there. I loved the hit of garlic in it and that I didn’t have to roast it or even mince it up. Just throw the garlic in with the boiling potatoes to cook and then blend them up together!
This creamy goodness totally hit the spot. This will be my go-to method for mashed potatoes from now on.
Mashed Red Potatoes
- 2 pounds of red potatoes, rinsed
- 6 cloves of garlic, peeled
- 3 tablespoons of butter
- 3 tablespoons of heavy whipping cream
- 6 ounces of sour cream
- salt and pepper to taste
Bring a pot of water to boil. Add potatoes and garlic to water. Cook until fork tender. Make sure your potatoes are cooked enough (which I messed up on). Test one potato by mashing it with a fork – it should mash easily.
Drain potatoes and garlic. Add butter, heavy cream, and sour cream. Beat with a hand mixer just until the potatoes are mashed. They will become gluey if you over-beat them. Salt and pepper to taste.
I served mine with monterey jack cheese.