Oh, so basic. Oh, so yummy.
And don’t even take the time to peel the potatoes. Don’t you remember your mom always saying, “You gotta eat your potato skins. That’s where all the vitamins are!”?
- 1 ½ lbs. yukon gold potatoes, cubed (one small or average size potato per person)
- ½ teaspoon salt
- 4 tablespoons heavy cream
- 2 tablespoons butter
- 2 tablespoons sour cream
- 1 tablespoon milk
- Garlic powder
- Salt and Pepper
- Put potatoes into a saucepan. Add ½ teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
- Drain water from potatoes. Return potatoes to hot saucepan. Add cream, butter, and sour cream. Use potato masher to mash potatoes until well mashed. Add additional milk, a little at a time, and stir together to desired consistency. Season with garlic powder, salt and pepper to taste.