Recipe by Linda's Busy Kitchen
These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.
Top Review by bluemoon downunder
Seriously yummy! :) I jumped at Linda's suggestion of making these as GARLIC mashed potatoes and added the three cloves, even though I'd cut the recipe in half to serve two; I'm an unashamed garlic-lover. We greatly enjoyed these with TeresaS's Recipe #152910. I used low-fat milk and low-fat sour cream, which I have found in no way seriously compromise flavour. Thank you, Linda, for sharing this delightfully and most deservedly super-star recipe. Made for Zaar Stars Tag.
- 8 large potatoes, peeled, and quartered
- 1 teaspoon sea salt
- freshly cracked pepper, to taste
- 1⁄2 cup butter
- 3⁄4-1 cup milk
- 1⁄2 cup sour cream (optional)
- 2 eggs
Directions See How It's Made
- In a large pan, boil potatoes with salt until tender, 15-20 minutes.
- Drain water, and add remaining ingredients.
- Mash until smooth, with a potato masher.
- Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
- Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
- You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
- For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.