These potatoes are the perfect side dish and so easy to make. Certain to put a smile your families faces. We serve these potatoes with many meat dishes.
3 lbs. Russet Potatoes, peeled and cut into 1-inch chunks
1/2 cup Light Sour Cream
4 oz. Light Cream Cheese, cut into chunks
3 Tbsp. Butter, divided
1 Tbsp. Cooking Oil, I used Canola
2 tsp. Salt
1 tsp. Pepper
2 Tbsp. Chives, minced (Optional Garnish.)
Place your peeled, cut potatoes into a medium sized pot, and cover with water. Place lid on pot and bring to a boil. When it starts to boil, turn heat to medium-low and allow to simmer until potatoes are fork tender, about 10 minutes.
While the potatoes are simmering, heat the oil and 1 Tbsp. butter in a skillet on med-low heat. Once heated, add the crushed garlic and sauté until translucent being careful not to brown as this will make the garlic bitter. Remove from heat and set aside.
When the potatoes are cooked and fork tender drain them and return to pot. To the potatoes add the garlic (scrape all that goodness on top of your potatoes, butter and all,) the sour cream, cream cheese, and remaining butter and mash away. * Garnish the potatoes with the chives and serve immediately.
NOTES: My family likes texture in the mashed potatoes, so I don’t mash until smooth, but you do what you like… Texture, no texture there is no wrong way to go about it.
TIP – Crushing the garlic… Mince your garlic cloves then using the side your knife mash the minced garlic. Do this several times to release the garlics magic!