3 medium Russett potatoes, peeled and coarsely chopped
1 tsp salt
4 tbsp butter, room temperature
¼ cup sour cream, room temperature
1 tsp finely minced garlic
1 tbsp (or more) whole milk, room temperature or warmed
Salt and freshly ground pepper to taste
Instructions
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return to the saucepan.
Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper to taste, if needed.