 | | Directions | - Place potatoes in large saucepan; add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat to medium-low; simmer 25 minutes, or until potatoes are tender. Drain potatoes; return to same pan.
- Add butter; mash with electric mixer or hand masher until desired consistency.
- Stir in sour cream, whipping cream, garlic, Worcestershire sauce, salt and pepper. Serve immediately or while mixture is still slightly warm.
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| Ingredients | | - |  | 1 1/2 pounds Yukon Gold potatoes (4 medium), unpeeled, cut into 1-inch chunks |
| - | | 1/2 cup butter, softened |
| - | | 1/2 cup sour cream |
| - | | 1/4 cup heavy (whipping) cream |
| - | | 1/4 cup roasted garlic puree |
| - | | 1 1/2 teaspoons Worcestershire sauce |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon ground black pepper |
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