Thanksgiving Creamy Double-Garlic Mashed Potatoes


Creamy Double-Garlic Mashed Potatoes Ingredients: - 6 large russet potatoes - 1/2 cup unsalted butter - 3 cloves garlic, minced - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1 cup whole milk - 1/2 cup sour cream - 2 tablespoons chopped fresh parsley - 2 cloves roasted garlic


  1. Peel and cut the Russet potatoes into equal size chunks. Place them in a pot of cold water with added salt and bring to boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until they are tender when pierced with fork. Drain well.
  2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook gently for about 2 minutes but do not brown it; set aside.
  3. Pass the cooked potatoes through a ricer or mash them thoroughly using a potato masher until there are no lumps remaining.
  4. Stir in the warm garlic-butter mixture, salt, and pepper. Mix in the whole milk and sour cream, stirring until smooth and creamy. Fold in the chopped parsley and roasted garlic. Taste for seasonings and add more if needed. Serve immediately as a side dish.