Cheesy Garlic Mashed Potatoes

Everyone loves these potatoes!  They are very tasty, and there’s no comparison to the ‘potato buds’ in a box that we used to eat.  Do you know what is in those potato buds, besides dried potatoes?  Mono and Diglycerides, Sodium Bisulfite and BHT.  Say what??  Exactly.  What is that?  I can’t even pronounce the first couple.  BHT stands for butylated hydroxanisole and is an additive for preserving food.  It has been linked to possibly causing cancer and behavior problems.  Unfortunately, it is used in a lot of different foods you find on the grocery store shelves and is approved by the FDA (Food and Drug Administration).

Well these cheesy garlic mashed potatoes only contain the ingredients you see listed below.  We don’t carry BHT in our kitchen. ;)  The recipe calls for russet potatoes but I have used yellow or red potatoes too and they are all good.  I just use whatever I have on hand.  And cutting and peeling potatoes really doesn’t take much time.  It could be fun for a helper to do too! :)  I will admit, I don’t measure all the ingredients but rather just pour them in and taste test, so my measurements below are a good estimate of what I use.  A tip if you end up needing more time to complete the other parts of your meal:  After the potatoes are cooked, drain them and then just put them back in the pan and remove from heat until you are ready to finish them.

mashed potatoes

3 large russet potatoes or 4 regular size, 1/4 cup butter, 1/2 cup milk (I use organic whole), 1 TB parsley flakes (or fresh), 1 1/2 tsp garlic powder, 1/2 tsp onion powder, salt & pepper, 1/2 cup shredded cheese, 1/2 cup sour cream.

Bring water to a boil in a large saucepan or pot.  While the water is heating up, peel and cut the potatoes.  I cut once lengthwise and then cut in half again.  After the water is boiling, add a little salt and then add the potatoes.  Bring to a boil again.  Reduce heat to medium-low, cover and simmer for about 20-25 minutes.  Drain and return the potatoes to the pan/pot.  Then turn the heat up high and start mashing with a potato masher for about 30 seconds.  This dries the potatoes.  You can then add the butter, milk, parsley, garlic powder, onion powder, salt & pepper, cheese, and sour cream.  Stir it all up until the butter and cheese is melted.  You can also whip your potatoes if you really want to make sure you don’t have any lumps.

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