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Instructions |
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Peel the potatoes and cut into quarters. Pace them in a large saucepan and cover them with water. Add the garlic - no salt is needed because you will be using the grated cheese later - and bring to a boil. Lower the heat and simmer until the potatoes are tender and can fall apart when pierced. Drain the water and discard the garlic.
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Meanwhile slowly heat the milk with the butter until all the butter melts. Make sure the milk does not boil.
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Mash the potatoes either by hand or by using an electric mixer. Add the hot milk mixture whisking by hand until all the ingredients are well incorporated.
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Fold in the sour cream, cheese, and pepper. Taste and correct the seasoning if needed.
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Originally Submitted
2/2/2010
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