Garlic-Smashed, Sour Cream Potatoes
3 pounds potatoes [roughly 6-8 medium potatoes]
3/4 cup Kemps Milk
4 tablespoons butter
1/2 cup Top The Tater or Kemps Sour Cream
1/2 teaspoon roasted garlic
1/2 teaspoon black pepper
1/2 teaspoon freeze chives [or 1 tsp. fresh if you have them]
Coarse salt, to taste
1. Peel, then cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and bring to a boil. Lower heat and simmer, uncovered, for 10-12 minutes, until potatoes feel tender when pierced with a fork.
2. While potatoes are simmering, heat [but don’t boil] the milk and butter in a small saucepan. Set aside until the potatoes are done.
3. When potatoes are tender, drain in a colander. Return potatoes to now dry pot and mash them with a potato masher or whip them with an electric mixer until most lumps are gone. Then whisk the hot milk/butter mixture slowly into the potatoes until creamy – add small amounts of the mixture until potatoes reach desired consistency. Stir in the Top The Tater or Kemps sour cream, black pepper, chives, roasted garlic. Add salt to taste, and stir to mix everything together. Transfer to serving dish.