Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into quarters
- ½ cup 1 stick unsalted butter softened to room temperature
- 8 ounces sour cream room temperature
- ¼ cup whole milk room temperature
- 6-8 cloves fresh garlic finely minced (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley or chives chopped, for garnish
Instructions
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Place the potato quarters in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce the heat to medium.
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