• Idaho potatoes, peeled and cubed OR Red potatoes, quartered (I like the skins still on the red potatoes)
  • 3 cloves garlic
  • salt (amount to taste)
  • pepper (amount to taste)
  • ¼ cup to ½ cup milk
  • 1 heaping Tablespoon sour cream
  • 2 Tablespoons butter

In a large pot over medium heat, bring potatoes, garlic and salt to a boil.  When potatoes are fork tender, turn off heat, drain and return potatoes and garlic to pot.  (The steam is a good sign, meaning the liquid that was not drained is evaporating).  Heat the milk in the microwave for about 20 seconds, or leave out at room temperature, so you are not bringing the temperature of the potatoes down, by adding cold milk.  With a hand mixer, beat potatoes, slowly add milk, sour cream, salt pepper and butter.  (The amount of milk you use will be determined by the texture you desire.)  

*Fork tender means that you can pierce the potato with a fork, and it will be tender*

*You can also roast a bulb of garlic, and then squeeze out the garlic, and put into your potatoes just as you are about to beat them together.