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Garlic Mashed Buttery Spuds

Thursday, November 20, 2003

A day ahead: Prepare entire dish, transfer to casserole, top with optional butter, cover and refrigerate.

  • 5 pounds yellow-fleshed potatoes (such as Yukon Gold), peeled and cut in large pieces
  • Salt and freshly ground black pepper
  • 1 stick butter (plus optional 2 tablespoons butter)
  • 1 bunch scallions, thinly sliced
  • 4 to 8 large garlic cloves, minced
  • 1 cup warm milk
  • 16 ounces light or regular sour cream

Put potatoes in large pot or Dutch oven. Add cold water to just cover. Add big pinch of salt, cover and bring to boil over high heat. Reduce heat to medium-low and simmer until very tender, about 13 minutes.

Meanwhile, in medium skillet, melt 1 stick butter over medium heat. Add scallions and garlic and cook, stirring often, until wilted and fragrant. Remove from heat.

If serving potatoes later, butter a 13-by-9-inch glass baking dish or casserole.

Drain potatoes well in colander and return to cooking pot. Cook, over medium heat, stirring, to dry potatoes, about 4 minutes.

Mash potatoes in pot with potato masher or beat with hand-held electric mixer, adding warm milk a little at a time until smooth. Beat in butter mixture and about 2/3 of the sour cream until well blended. If needed, beat in remaining sour cream to desired texture. Season to taste with salt and pepper.

If serving soon, spoon into warmed serving dish and cover to keep warm. If serving later, spoon into buttered dish, dot with optional 2 tablespoons butter, cover and refrigerate for up to one day.

To reheat: Preheat oven to 375 degrees. Bake potatoes, uncovered, until lightly golden and warmed through, about 45 minutes. Serve.

Makes 8 to 10 servings.

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