Itsy Bitsy Foodies

Mashed potatoes are the perfect accompaniment to many meals.  I love to season the mashers differently with each meal, using garlic, wasabi, and herbes de Provence, to name a few.  I have found that light sour cream is a great way to make the mashers smooth and creamy.  Add sour cream to reach your desired texture.

Ingredients

2 Russet potatoes

1/2 cup milk

1 Tbsp butter

2 Tbsp light sour cream, to consistency

1/2 tsp salt, to taste

1/2 tsp garlic powder or 2 cloves roasted garlic, to taste

Drizzle olive oil in a small baking pan.  Place two peeled garlic cloves in the olive oil and roast them in the oven at 400 degrees for 10-15 minutes, until light golden and soft.  Remove them from the heat and let them cool.  Once they are cool enough to handle, chop them into small pieces and mash them into a roasted garlic paste.

Bake the potatoes on a baking sheet at 400 degrees for 1 hour until the potatoes are soft.  Remove the skin.  Mash the potatoes and stir in the softened butter, milk, sour cream and roasted garlic.  Season the potatoes to taste.