4 to 5 large idaho potatoes
1/2 pint of manufacturing cream
1/2 pint of sour cream
3 tablespoon mined garlic
1 cup butter
1/2 teaspoon white pepper
2 teaspoon salt
2 tablespoon olive oil
You will need:
1 large mixing bowl
1 large saucepan or pot
1 medium or large skillet, or sautee pan
1 eletric mixer
1 measuing cup
Peel, wash and cut potatoes into 1 to 1/2″ cubes.
Boil potatoes until cooked, approx. 25 to 30 minutes.
5 minutes before potatoes are done start your garlic butter.
Place skillet or sautee pan on stovetop, turn flame to high, add olive oil and allow 3 to 5 minutes to get hot.
Add minced garlic to oil and stirr frequently.
Add butter when garlic is golden brown, reduce heat and melt butter.
Strain potatoes and place in mixing bowl.
While mixing add cream, sour cream and garlic butter mixture. Leave a tablespoon of garlic aside for garnish.
Slowly add white pepper and salt to taste. You may need more or less salt and white pepper according to your taste buds. ( white pepper is very strong, be carefull)
Mix untill consistency of potatoes is smooth and creamy. You may need to add more cream and butter for taste and consistency.
Spoon into serving bowl and spinkle left over roasted garlic over top.
Serves: 5 to 7 adults as a side dish.
Subsitutes: Milk may be substituted for cream. If this is the case, add more butter and less milk, and try and use vitamin d milk.
Note: If you make these potatoes, please leave me your feedback. Thank you.