Garlic Mashed Potatoes

This is how I like to make mashed potatoes, but really more than anything it is a suggestion to brown some garlic in butter before mashing. If this sounds appealing to you I think it will improve your potatoes regardless of what else you do with them. I'll do my best with ingredient quantities, but honestly I wing it with this one.

• 2-3 lbs. potatoes (any kind, but we usually have red)
• 1 stick butter
• 5-8 cloves of garlic
• ~1/2 cup sour Cream
• Salt
• Pepper

1. Boil water in a large pot
2. Wash potatoes (or peel if you prefer. Not recommended)
3. Chop potatoes into ~1" chunks. Precision not necessary here
4. Cook potatoes in boiling water for ~20 minutes, checking with a fork for doneness
5. Strain potatoes
6. Put the empty pot back on the burner on low to medium-low and melt your stick of butter
7. Smash garlic cloves with the side of your knife (or another flat tool if your knife is too small). Mince garlic
8. Add garlic to butter and allow it to cook slowly until consistently golden brown. Stir to avoid burning
9. Add strained potatoes to the pot with browned garlic and mash
10. Add sour cream one big heaping spoon at a time and stir. Taste in between additions. You want to make the potatoes creamy and slightly tart
11. Add salt and pepper to taste and stir
12. Enjoy!

• Scallions are a great addition to this although I usually forget this part. Not as important as the garlic anyway


• Separately, miso paste can be a great alternative salt source with a nice flavor you don't expect in potatoes. I haven't tried this with browned garlic yet

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