MASHED POTATOES

MASHED

POTATOES

Serves 8

I N G R E D I E N T S

• 4 POUNDS German Butterball potatoes from Royal Produce

• 2 cloves garlic from Better Together Farm, minced

• 6 TBSP butter

• 1 CUP whole milk

• ½ CUP sour cream

• 1 TBSP + 2 TSP salt, split

• Black pepper to taste

• 1 BUNCH green onions, chopped, optional

P R O C E S S

1. Boil the potatoes.  Place the potatoes in a large pot and fill with water, about 1 inch above the potatoes.  Stir garlic and 1 TBSP sea salt into the water and bring to a boil. Reduce heat and simmer for 10-12 minutes, until a fork can be easily inserted into a potato.  Drain the water.

2. Prepare the melted butter mixture.  Meanwhile, heat the butter, milk, and the remaining 2 tsp salt together in a small saucepan until the butter is just melted but the milk has not begun to boil. 

3. Mash the potatoes.  Using your preferred kind of potato masher (we used an electric whisk), mash the potatoes halfway to your desired consistency.

4. Combine.  Pour half of the melted butter mixture over the potatoes and fold it in until the potatoes have soaked up the liquid.  Repeat with the remaining butter and again with the sour cream, folding in each addition until just combined to avoid over-mixing.

5. Season and serve. Taste the potatoes and season with extra salt and pepper if needed. Serve warm, garnished with optional chives or green onions. Feast with the seasons!