Very tasty mashed potatoes, and NO peeling! I actually weigh the potatoes, so I don't get "soup" or something. Use a potato masher to mash.
Ingredients
2 ½ pounds red or other new potatoes, washed
6 tablespoons (3/4 stick) unsalted butter (I used salted)
1 tablespoon minced garlic
½ cup heavy cream
6 tablespoons freshly grated Parmesan cheese (I used canned)
1/4 cup sour cream
Salt and freshly ground black pepper
Directions:
Leaving skins on, cut the potatoes in halves or quarters and put in a large pot of cold salted water. Bring to a boil and cook about 25 minutes or until soft. Drain well and put into a bowl.
Meanwhile, heat the butter in small saucepan over medium heat; then add the garlic.
As soon as the garlic is aromatic but not browned (browned means the garlic has basically burned and it changes to a bad flavor) pour the heavy cream into the pan and gently heat.
Mash up the potatoes, then add the cream mixture, Parmesan and sour cream and mash some more. Season with salt and pepper, serve immediately.
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