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Ingredients:
- 2 to 2 1/2 pounds russet potatoes
- 4 tablespoons butter
- 3 medium cloves garlic, finely minced
- 1 tablespoon fresh or freeze-dried minced chives
- 2 to 4 tablespoons sour cream, optional
- 1/2 to 3/4 cup milk, warmed
- salt and pepper, to taste
Preparation:
Peel potatoes; cut into chunks and put in a saucepan. Rinse and drain. Cover potatoes with water and boil for about 15 to 20 minutes, until tender.
Meanwhile, melt butter in a saucepan with garlic and chives. Cook over low heat for about 1 minute.
Drain and mash the potatoes; beat in sour cream, if using, and then add the butter mixture and milk until desired consistency is reached. Add salt and pepper, to taste.
Serves 6.
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