A delightful twist on classic mashed potatoes, featuring a creamy texture and a hint of roasted garlic.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Place the potatoes in a large stockpot and cover with cold water. Add the salt and bring to a boil.
Starting with cold water helps the potatoes cook more evenly.
Simmer the potatoes until they are tender when pierced with a fork, about 15 minutes.
Avoid overcooking to prevent the potatoes from becoming waterlogged.
Drain the potatoes and return them to the pot. Add the butter, sour cream, roasted garlic, and milk.
Warming the milk slightly before adding it helps maintain the potatoes' temperature.
Mash the mixture until smooth, leaving some lumps if desired.
For a smoother texture, use a potato ricer instead of a masher.
Serve the mashed potatoes warm, garnished with a pat of butter or fresh herbs if desired.
Serving immediately ensures the best texture and flavor.
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