15 Minute Prep Mashed Potatoes

• Produce

  • 1/2 tsp Garlic
  • 2 1/2 lbs Potatoes

• Canned Goods

  • 1 Bouillon cube

• Baking & Spices

  • 1/4 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/3 cup Milk
  • 3/4 cup Sour cream, light

Found on carriethishome.com

Description

Ingredients

• 2.5 to 3 pounds potatoes (Yukon gold taste the best)
• 1/3 cup milk
• 3 TBSP butter
• 3/4 cup light sour cream
• 1/2 tsp minced garlic (or 1 tsp if you like a strong garlic flavor)
• 1 bouillon cube
• 1/4 tsp salt

Directions

• Using a quart sized pot, fill it about 1/2 way with water and put on high heat to boil. Meanwhile, heat milk in a microwaveable safe cup for about 50 seconds.  Then place bouillon cube in milk and let it dissolve.  You can also use a fork to break up cube so it will dissolve faster. Cut the potatoes into 1/4 inch chunks, cutting off any bad parts.  Leaving the skin on will save time and add some great texture. Cutting the potatoes into small chunks will cut down on cooking time. Once the water is at a rolling boil and potatoes are cut, boil potatoes for about 11 minutes or until they are soft.  During this time you can get the rest of the ingredients ready. Drain the potatoes once they are fully cooked and soft. Place your quart sized pot on counter with a hot pad underneath and put butter in the bottom of the pan (hot pan will melt butter!) Place drained potatoes on top of butter. Stir in milk & dissolved bouillon, sour cream, minced garlic, and salt. Blend/whip all ingredients with a mixer for about 4 minutes or until potatoes reach desired consistency.