5 lbs russet potatoes, peeled and quartered
1 tsp garlic powder (or you could use a few cloves of roasted garlic if you’re feeling ambitious)
1/1 to 1 stick of salted butter
1/2 cup sour cream (light is fine, but not fat free!)
1/2 cup or more of cream or milk, to desired consistency
salt and pepper to taste
Boil potatoes until tender, drain. Over low heat, combine garlic, butter, milk or cream, salt and pepper, and potatoes. Mash until it’s as lump-free as you can get it, then use a mixer to make it smooth.
(recipe edited 10/22/09 to update ingredients and details)