Categories: Potatoes

Ingredients

• 4 large starchy potatoes, such as Idaho
• Salt
• 2 tablespoons butter
• 1 garlic clove, peel, put in whole
• 4 scallions, chopped
• 1/2 cup sour cream or reduced fat sour cream
• 1/4 to 1/2 cup milk, depending on how you soft you like your mashers
• 1 sack, 10 ounces, shredded sharp Cheddar

Directions

1. oodnetwork":http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31432,00.html

2. Cut potatoes, skins-on, into small chunks.

3. Place potatoes in a pot and cover with cold water.

4. Cover the pot and bring up to a boil over high heat.

5. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.

6. Place a small pot over low heat and add butter, garlic and scallions.

7. Let the mixture melt together and infuse. Cook over low heat and 5 minutes.

8. Turn off heat and let stand.

9. Drain potatoes then return them to the hot pot to evaporate some of the water content.

10. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher.

11. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese.

12. Season-up the mashed super skins with salt and pepper, to your taste.

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