Put water and salt in a saucepan. Cook potatoes for 15 minutes. Then drain and return the potatoes to the pan.
Add garlic, butter and sour cream. Mix the potatoes well with a potato masher.
Add milk and whisk. If there's inconsistency, add more.
Mix salt and pepper. Delicious mashed potatoes are ready.
Tips
If you only want to prepare the raw potatoes ahead of time, you can keep them in a stockpot (or large bowl) of cold water for up to 4 hours.
Don't add cold milk to the mash. Too much cold milk can make the mixture sticky.
If you want to keep the water out of your potatoes while you boil them, leave the skins on and take them off after they are done.
When boiling potatoes, don't cut them too small, or they'll lose flavour.
If you want a creamy taste and texture, you can't let the boiled and drained potatoes cool before mashing.
Don't even think about touching your blender or food processor. Using the power of your own two hands is better, and you'll be rewarded with an airy, fluffy purée.
Nutrition
Nutrition Facts
Paula Dean Mashed Potato Recipe
Amount per Serving
Calories
252
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
4
mg
1
%
Sodium
241
mg
10
%
Potassium
19
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0
g
0
%
Sugar
1
g
1
%
Protein
0
g
0
%
Vitamin A
48
IU
1
%
Vitamin C
0
mg
0
%
Calcium
15
mg
2
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.