Easiest Mashed Potatoes

This is a wonderful way to make mashed potatoes ahead of time.  Serve with your turkey or roasted chicken.  You can always make it lighter by using 2% skim milk or lower fat butter.

20-MINUTE MASHED POTATOES

A PureWow Original Recipe

MAKES 6 TO 8 SIDE-DISH SERVINGS START TO FINISH: 20 MINUTES

INGREDIENTS 4 russet potatoes, peeled and finely chopped  2 garlic cloves, thinly sliced 5 tablespoons butter, divided  2 cups whole milk  1 tablespoon salt, plus more as needed  2 teaspoons freshly ground black pepper, plus more as needed  ½ cup sour cream   DIRECTIONS 1. In a medium pot, combine the potatoes with the garlic, 2 tablespoons butter, milk, salt and pepper. (Note: The milk should come at least three-quarters of the way up the potatoes. If it doesn’t, use a smaller pot. Do not add more milk.) 2. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 15 minutes. Drain the potatoes over a bowl and reserve the starchy cooking milk. 3. Return the potatoes to the pot or place them in a bowl. Use a potato masher or large fork to mash the potatoes, adding the milk back ¼ cup at a time until you achieve your desired texture (for thicker mashed potatoes, use less milk; for a thinner consistency, use up to 1 cup). Stir in the remaining 3 tablespoons butter and the sour cream. Taste the mashed potatoes (lucky you) and season with additional salt and pepper, if needed. 4. Serve the potatoes piping-hot, right away. If you want to make them ahead of time, transfer the potatoes into a heat-safe serving dish and top with pieces of butter (about 2 tablespoons, chopped). Refrigerate until ready to serve, then reheat in the microwave for about 2 to 3 minutes. Resist the urge to stir too much, as doing so can make the potatoes gluey