Easter Garlic Mashed Potatoes

3# mixed potatoes

5 lg. cloves of garlic

Wash the potatoes. Peel and cube the sweet potatoes and immediately put them in salted water. Before prepping the regular potatoes, put the unpeeled garlic cloves in warm water, for 10 minutes, to make peeling them easier.

Add the cubed potatoes to the pot. Bring to a quick boil then reduce the heat to a low simmer. When the potatoes are just getting tender, add the peeled, crushed, chopped garlic.

Turn off the heat and cover the pot. Let stand 10 minutes. Drain, then add the following:

1T dry parsley

1/2T Lowry's Garlic Salt

3/4t red and black pepper

1 stick of butter

2/3c sour cream

Give everything just a rough mash, just to blend everything, and melt the butter. Stir in the sour cream right at the end. We'll be having this for our Easter dinner this weekend with a vegetable medley, a grape tomato salad, a sauerkraut-pork meat course and a purple cabbage side that's just wonderful! For dessert I'm going to make a slightly different version of my Italian inspired olive oil cake, adding slightly cooked citrus peel this time, and baking the batter as muffins.

I love the idea of the flavors and textures these different potatoes bring to the dish. Not everyone's favorite type of mashed potatoes, but if you're adventurous, you might like these for a change. They provide much more nutritive value than just regular potatoes.

I hope you all had a wonderful Passover-Easter holiday weekend. . .Lin