5Yukon gold potatoespeeled and cut into like-sized chunks
3clovesof garlic
1-2tbspbutter
¼cupof milk
½cupextra sharp white cheddargrated
1tbspsour cream
Sea salt and freshly cracked pepperto taste
Instructions
Peel and cut the potatoes into like-sized pieces. Place the diced potatoes and cloves of garlic along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes.
Heat the milk and butter together in the microwave for 30 seconds.
Place the drained potatoes back into the pot you cooked them in. Add the warm milk mixture along with the sour cream, cheddar cheese, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.