Garlic & Herb Mashed Red Potatoes

When it comes to mashed potatoes, you can't beat the real deal.  There will be none of those instant flakes around here.  If you're going to make mashed potatoes, why not make mashed potatoes?  First of all, you have to start with the right kind of potatoes.  I am completely devoted to red potatoes.  And don't go peeling the skins now.  They are an important part of the team.  Once you've gotten your potatoes boiled and mashed, that's when the fun begins.  It took years of practice to create the perfect combination of herbs and creamy goodness that make these potatoes the the glorious side dish that they are today.  With all of the extra flavor, they can stand alone without any gravy.  Of course, you can never go wrong adding gravy as well.  Either way, they are sure to be a hit!

Ingredients
6 medium red potatoes
1/4 cup whipping cream
1/2 cup sour cream
4 TBS butter, softened
1 tbs parsley
1 1/2 tsp garlic salt
1 tsp lemon pepper
1 tsp basil
1 tsp season salt
1/2 tsp salt
1/2 cup shredded cheese, optional

Directions
Fill a large pot 2/3 full of water.  Put pot on stove, over high heat and bring to a boil.  While waiting for water to boil, wash potatoes and cut into cubes that are about the same size.  Do not peel skins off.  When water is boiling, add cut up potatoes.  Boil for about 15 minutes, stirring occassionaly.  You will know they are done when a fork can easily be inserted into a large piece of potato.  When they are done, pour potatoes into a colander to drain thoroughly.  If the potatoes are too wet when you mash them, they will turn out gummy.  Heat the whipping cream in the microwave until just warm (adding it in cold will also make it gummy).  Place the drained potatoes in a large mixing bowl.  Add warm cream and remaining ingredients.  Mix using an electric hand mixer until you reach desired consistency.  Serve warm and enjoy with or without gravy.