INGREDIENTS

• 4 large russet potatoes or 6 Yukon gold. (3 1/2 – 4lbs)
• 4 tsp salt
• 6 tbs butter, room temp
• 1/2 cup sour cream
• 1 cup half and half or whole milk
• 1/2 tsp black pepper
• 1 tsp garlic powder (optional)

INSTRUCTIONS

• Peel potatoes and rinse. Cut into approximately 1 inch cubes
• Place potatoes in a large pot and cover with water
• Cook on medium until the reach a slow boil
• Add salt to pot
• While potatoes are cooking, whisk together half and half + sour cream. Leave these out while potatoes are cooking so they are not completely chilled when added to the potatoes
• One potatoes have reached a slow boil, cook for 25 – 30 minutes until fork tender
• Drain all water
• Add butter and allow to melt
• Add half of your milk mixture, garlic powder and black pepper
• Mash until soft and creamy, adding in additional milk mixture until they reach your desired consistency

Notes: You can add a lot of things to this recipe to change it up. Parmesan, shredded cheddar, shredded hot pepper cheese, diced green onions, bacon,

Did you know that potatoes are great to freeze? Absolutely. Store in a microwave safe container or in a ziploc freezer bag for up to three months. Defrost in the fridge overnight.

XOXO