This recipe is from Emily via Tasty Kitchen.
Go here to see the original post.
Baby Red Garlic Mashed Potatoes
2 pounds Baby Red Potatoes
1 teaspoon Sea Salt, Plus Additional To Taste
4 cloves Garlic, Peeled
1 teaspoon Pepper Plus Additional To Taste
⅓ cups Grated Parmesan Cheese
⅓ cups Sour Cream
⅓ cups Milk
3 Tablespoons Butter
2 sprigs Fresh Parsley
Wash and quarter potatoes. Leave those yummy potato skins on!
Place potatoes in a pot of water with the salt and garlic cloves and bring to a boil. Boil for about 15-20 minutes (or until you can easily stick a fork through them). Drain potatoes and leave them in the pot.
Add pepper, Parmesan cheese, sour cream, milk, butter, and fresh parsley leaves. If you have to use dried parsley, that’s fine, too!
Mash until potatoes are light and creamy.
Add more salt and pepper to taste. I also like to garnish with additional parsley leaves. Serve!
*I lightened up this recipe a bit by using low-fat milk, light butter and light sour cream. Delicious!