2 pounds potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, or Creme Royale)
1 teaspoon salt
½ cup hot milk
2 tablespoons Encala
⅓ cup unsalted butter, softened (close to room temp is best)
6-8 cloves fresh garlic finely chopped
¼ cup sour cream (reduced fat)
¼ cup fresh shredded parmesan cheese
2 tablespoons cream cheese
Salt and pepper, to taste
1 tablespoon fresh chopped parsley to garnish
Peel and cut potatoes into quarters lengthwise. Remove any bruises.
Place potatoes in a large pot and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
When potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.
Add the Encala to the hot milk and mix well.
Drain cooked potatoes, add in the remaining butter, cooked garlic, the hot milk mix with Encala and sour cream.
Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
Add in the parmesan cheese and cream cheese. Season with salt and pepper to taste.
Source: Vandressa Ceolin Salvagni