3.09lb (1.4 kg)potatoes (half russet type and half Yulon gold)
2garlic cloves, peeled
3/4C (6 oz) (170 gr)unsalted butter
3/4C (6.35 oz) (180 gr)whole milk
2/3C (5.65 oz) (160 gr)sour cream
Saltto taste
Black ground pepperto taste
Spring onionchopped (optional)
Instructions
Peel and cut the potatoes in mwdium size cubes. Put them in a pot and cover them in cold water, then put the pot on the stove over medium heat. Cook them for about 12 minutes until they are soft.
Meanwhile, in a small pot on the stove over low medium heat, put the butter along with the milk and garlics. Cook for 5 minutes until it slowly boils and the mixture infuses with the garlic.
Once the potatoes are ready, drain them and put them back in the pot. Mash them using a fork, a strain or a potato masher, until you get a soft and smooth mixture.
Add the milk mixture into the potatoes (without the garlic) and beat for 1 minute using a whisk until you get a smooth mixture.
Season with salt and papper to taste and beat again for 1 minute until the mash is really soft and fluffy. Serve the mash with some black pepper on top and chopped spring onion.