Ingredients
4 - 6 large russet potatoes
3 tbsp chicken bouillon
3 tbsp minced garlic
1 stick unsalted butter
fresh thyme
fresh rosemary
fresh chopped parsley
1 cup whole milk
2 tbsp sour cream
⅔ cup shredded Parmesan cheese
1 tsp salt
1 tsp black pepper
Directions
Step 1
Grab a large pot and fill halfway with water on high heat. Sprinkle in some salt and also add the chicken bouillon to the water. (This will flavor the potatoes well.)
3 tbsp chicken bouillon
Step 2
Wash, Peel and dice potatoes and place them into the water when it begins to boil. Cover with the top and let potatoes boil for 15-20 minutes or until fork tender. Drain the potatoes and set in a large mixing bowl.
4 - 6 large russet potatoes
Step 3
In a small sauce pan on medium-high heat, add the butter until it is melted. Then add the garlic, parsley, thyme, and rosemary. Cook until it becomes fragrant. Remove the pot from heat, and add the milk. Stir and pour over potatoes.
1 stick unsalted butter
fresh thyme
fresh rosemary
fresh chopped parsley
3 tbsp minced garlic
1 cup whole milk
Step 4
Add the sour cream, Parmesan cheese, salt and black pepper to the potatoes. Mash them until you get a smooth, thick and creamy consistency. (You can also use a hand mixer to blend the potatoes.)
1 tsp black pepper
1 tsp salt
⅔ cup shredded Parmesan cheese
2 tbsp sour cream
