Ingredients
- 4 medium Idaho potatoes
- 1/2 cup butter (1 stick)
- 1 cup whole milk
- 2 cloves fresh garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 cup sour cream at room-temperature
- 1/2 teaspoon salt plus 1 tablespoon for salting the potatoes water
- 1/4 teaspoon fresh ground black pepper
Instructions
- Scrub the potatoes skin with a vegetable brush. Wash the potatoes and cut into chunksNote: cut the chunks as even as possible. I cut the potatoes in four lengthwise and then cut each quarter into 4. It cooks faster. If you don't like to eat potatoes skin you can remove it.
- In a large enough pot, add cold tap water to fill about three-quarters of the pot. Add the salt. Add the potatoes. Bring to a boil and continue cooking until a fork inserted in the potatoes breaks it easily.Note: The potatoes should be submerged about an inch underwater
- Once the potatoes are fork tender, drain in a colander and set aside.
- Return the empty pot to the stove over a medium flame. Melt the butter in the pot (careful not to brown the butter)
- Add the parsley and garlic and cook it for up to a minute until very fragrant. Add the salt and black pepper.
- Add the milk and heat until small bubbles begin to form around the edge.Note: Do not bring the liquid to a boil.
- Remove the pot from the stove. Add the potatoes. Using a potato masher, mash the potatoes. Add the sour cream and continue mashing the potatoes until you get the texture you like.Note: I like to leave some very small lumps.
- Serve with your favorite main dish. I serve this with my hearty Mediterranean style short ribs beef stew.
Notes
Serve this with my Mediterranean Style Beef Short-ribs Stew