Ingredients
Scale
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5 lbs russet potatoes (peeled and cut into halves or fourths if using smaller potatoes)
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enough water to cover your potatoes plus a couple tablespoons of salt for the water
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1 cup salted butter
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5 cloves garlic, minced super finely
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1/2 cup parsley, minced
- 2 sprigs of rosemary, removed from the stem and minced
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3/4 cup sour cream
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¼ cup whole milk
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½ cup grated parmesan cheese
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1 tsp nutmeg powder
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2 tsp salt
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2 tsp freshly cracked pepper
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1 tbsp butter (to top the potatoes with)
Instructions
- Bring your water and salt to a boil in a large soup pot. Once the water comes to a boil, add your peeled, halved potatoes and cover with water. Cook the potatoes for 25-30 minutes or until fork tender.
- While the potatoes are cooking, add your butter, minced garlic, rosemary and parsley to a large microwavable bowl. Microwave for 30 second intervals until the butter is completely melted and the garlic becomes fragrant. Set aside.
- Once the potatoes are fork tender, drain the water and add your garlic butter mixture. Mash away with a potato masher or wooden utensil. Once the potatoes are broken down, add the sour cream, milk, salt, pepper and nutmeg. Continue to mash until they are silky smooth. Taste to see if you need to add any more cream, salt or pepper.
- Add your potatoes to your serving dish and top with grated parmesan cheese, a generous sprinkle of fresh parsley and a tbsp of butter. Enjoy!