Smashed Potatoes
4
- 6 russet or Yukon gold potatoes (unpeeled)
½ cups milk
½ cup sour cream
2 T. butter, melted
2 T. fresh chives
2 cloves garlic, peeled
fresh ground pepper to taste
Scrub potatoes thoroughly, but do not peel. Cut into 1½"-2" cubes and place in large pan of just enough cold water to cover. Place the peeled garlic in the same pan. Put over high heat and bring to a boil, then turn heat down to medium and maintain a rolling boil. Cover and cook for about 15 minutes until potatoes are fork-tender. Drain potatoes. Add milk, melted butter, sour cream and chives and hand mash together just until blended. Season with fresh ground pepper to taste (should be lumpy). Yield: 6 servings