3lbpotatoes *(see note), peeled or unpeeled and cut into equal sized pieces
2teaspoonssalt, more to taste
½cupunsalted butter, melted
½cupsour cream, at room temperature
Place cut up potatoes in large pot with the salt and garlic. Fill with cold water until covers just 1-inch above potatoes. Bring to a boil over high heat, then continue to boil for 10 to 15 minutes until potatoes are fork tender.
Drain potatoes and return to pot. Mash with potato masher until desired consistency is reached.
In a microwave safe bowl, stir heavy cream into the melted butter. Heat in microwave about 10 to 20 seconds until mixture is warm (avoid scalding the cream). Pour half of butter/cream mixture into the pot and fold into the potatoes followed by the sour cream then the rest of the butter/cream mixture. Season with more salt as you go. Serve warm.
Use your favorite potatoes. My favorite is Yukon gold but you can use Russet or a blend. Red potatoes or sweet potatoes also work for this recipe.