Creamy Mashed Potatoes

4 or 5 large potatoes (Russet, Yukon Gold, Red - your choice)

1/2 cup half and half

1 clove garlic, minced

2 Tbsp. sour cream

Kosher salt


Fresh ground black pepper

Peel the potatoes, chunk 'em up in a medium saucepan, cover with water and boil until tender. Drain well. Mash 'em up with a masher. Add the cream, garlic, sour cream and 2 to 3 tablespoons butter. Mix with and electric mixer until nice and fluffy. Place in an ovenproof bowl and reheat if necessary. Salt and pepper to taste.

Now there is how to fix real smashed 'taters that your family and friends will love! (Save the leftovers to make fried potato patties for breakfast.) When you cover a big mound of these with some good country gravy, son it don't get no better than this!

Click here to view the Bluegrass Breakdown column in which this recipe appeared.

Click here to return to J.D.'s Kitchen Home Page.

Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email