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Eddie's Mashed Potatoes Recipe

Cook's Ham - Always Good to the Bone.
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Recipe and photo courtesy of Cook's Ham
www.cooksham.com
Recipe courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ
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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
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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