My husband has become quite the experimenter in recent years as he’s begun watching cooking shows with our little Turkey a.k.a. the next Iron Chef. Our mashed potatoes have become more and more fancy and I actually love them! This recipe is one of those “a little of this” and “a little of that” recipes since it’s hard to have the exact same amount of potatoes to work with each time. Your 4 large potatoes may be the size of 3 large potatoes to me. You might start with a little bit less cheese, garlic, butter and milk than I’ve listed and add more as needed so you don’t end up with a mouth full of garlic.
Ingredients
4 large or 5 medium russet potatoes
6 oz. shredded cheddar
1/3 cup milk
1 stick butter
1 tsp minced garlic
1/2 cup sour cream
parsley flakes for decoration if desired
Directions
Peel and boil potatoes until soft.
Mash with potato masher or mixer. Return to low heat.
Add butter, milk and sour cream. Mix or stir until butter is melted and evenly spread.
Add shredded cheese and garlic and mix until desired consistency.
Top with parsley flakes if desired.
Hi! Thanks for checking out my stuffing recipe. I have used stove top instead of Mrs. Cubbisons with it before and it turns out just as good