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5-8 Russet Potatoes
2 TLBSP Sour Cream
5 TLBSP Butter, cut into 5 pieces
1/4 C of Milk
2 cloves of roasted garlic Smashed or 1 TSP minced garlic (Optional)


Peel potatoes, chop into 1/2 inch pieces and place in large stock pot covered by 1 inch of water. Set to boil. Salt water and start 15 minutes on timer after water begins to boil. Drain immediately and place in mixing bowl. Add 4 TLBSP of butter, mix on medium high with hand or stand mixer (use whisk attachment). Add in milk, then sour cream, then salt and pepper to taste. Mix to desired consistency. Then add in garlic and last TLBSP of butter, mix for 30 seconds. Refrigerate or place in serving bowl.

Recipe by C. Ashlock

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