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Ingredients

2 pounds potatoes

1 teaspoon(s) salt

1/2 cup(s) hot milk or more

1/3 cup(s) unsalted butter, softened

1/4 cup(s) sour cream (reduced fat)

6-8 medium cloves fresh garlic finely chopped

1/4 cup(s) fresh shredded parmesan cheese, optional

2 pinch(es) salt to taste

2 pinch(es) pepper to taste

1 tablespoon(s) fresh chopped parsley to garnish (optional)

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Directions

Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
Drain cooked potatoes, add in the hot milk, butter and sour cream.

Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
Add in the garlic and Parmesan cheese (if using) and salt and pepper to taste.

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Kitchen Tips

Make sure you start with the best potato possible. In America, go for Yukon golds or Russet potatoes. In Australia, choose Dutch Creams, Creme Gold or Creme Royale.
Salted water for boiling — not adding salt to the water will yield bland tasting potatoes.
Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out.
Sour cream — makes them EVEN CREAMIER when compared to regular potatoes.
Garlic — use fresh where possible.
Fresh shredded Parmesan cheese — adds incredible flavor.
Hot milk — why hot milk? To ensure your potatoes are still warm after mashing.

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Nutrition Facts

Calories 284 Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Cholesterol 54mg
Sodium 732mg
Potassium 998mg
Total Carbohydrates 17g
Dietary Fiber 5g
Sugars 1g
Protein 9g
Vitamin A 14.5%
Vitamin C 33%
Calcium 19.8%
Iron 41.5%