Ina kicks up her classic mashed potatoes by using addins like garlic, parmesan and truffle butter!

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Classic Mashed Potatoes with Three Variations
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 cup whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1 teaspoon freshly ground black pepper

Directions

Peel the potatoes, cut them into 1inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.

Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.

Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.

Three variations:

Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.

Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.

Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

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