Ingredients:
2 – 2 1/2 lbs Russet Potatoes
4 Tbsp Butter
3 medium cloves Garlic, finely minced
1 Tbsp fresh minced Chives
2 ‐ 4 Tbsp Sour Cream, optional
1/2 ‐ 3/4 C Milk, warmed
Salt and Pepper, to taste

Preparation:
Peel potatoes; cut into chunks and put in a saucepan. Rinse and drain. Cover potatoes with water and boil for about 15 ‐ 20 minutes, until tender. Meanwhile, melt butter in a saucepan with garlic and chives. Cook over low heat for about 1 minute. Drain and mash the potatoes; beat in sour cream, if using, and then add the butter mixture and milk until desired consistency is reached. Add salt and pepper, to taste.

Makes 6 Servings