1 1/2 lb potatoes
5 cloves garlic, peeled
1/3 cup sour cream
2 T. milk
2 T. snipped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper
Cut potatoes into 1 inch pieces. Places potatoes and garlic in 2-quart saucepan. Cover with water; bring to a boil over high heat. Cover; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves; reserve. Drain potatoes; place in a large bowl and mash with pastry blender or fork. Mash garlic cloves; add to potatoes with sour cream, milk, parsley, salt and pepper. Mix well.
*Recipe borrowed from Recipes From The Heart Cookbook, Serves 6
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