Garlic Mashed Potatoes
Do you love fluffy, flavorful mashed potatoes but they seem to too tough to make yourself? They really aren’t as hard as you may think! Even better, this homemade Garlic Mashed Potatoes recipe is about to find a way into your meal plan! Serve these homemade potatoes alongside your favorite meatloaf, potato chip chicken, steak or bacon wrapped pork chops recipe and give up the boxed instant potatoes for good! Plus, if you want to get creative, add some bacon, cheese, chives, or any other seasonings (right at the end) for some extra flair!
Garlic Mashed Potatoes Recipe
3 lbs Russet potatoes
1 tsp salt
1/2 cup milk
1/4 cup butter
1/4 cup sour cream
1 tsp fresh garlic, chopped (or add more to taste)
Salt and pepper to taste
Set your milk, sour cream, and butter out on the counter so that they can reach room temperature. (This will keep your potatoes from getting cold once everything gets combined.) Scrub your potatoes well under running water to remove dirt and any loose debris. You may want to use a potato scrubber or vegetable brush to get all the crevices.
Peel about half of the skin off your potatoes with a potato peeler. If you really don’t care for the flavor or texture of potato peel, go ahead and peel completely, but I’d suggest giving it a shot with half of the peel on. It adds some great texture and flavor!
Quarter your potatoes and set them in a large pot. If your potatoes are on the larger side, cut those quarters in half so that they aren’t too large. Once in the pot, cover them with water and add 1 tsp salt to the water. Place on medium/high heat and bring to a boil. Boil for around 20 minutes or until potatoes are fork tender. You do not want to overcook or your potatoes will become gummy, so be sure to check the potatoes periodically while boiling. The boiling time will vary based on the size of your quartered potatoes.
Drain your potatoes in a strainer and transfer them to the bowl of large stand mixer. You can mix them with a hand mixer or masher but I have found the stand mixer to be the best way to produce an even texture.
Add butter, milk, sour cream, garlic, salt and pepper to the bowl and mix on medium speed until just combined and fluffy. If you want your potatoes to be even more garlicky, add another 1/2 tsp and taste. You can also add bacon, cheese or whatever else you may like! Serve potatoes immediately for the best flavor and heat.
- 3 lbs Russet potatoes
- 1 tsp salt
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup sour cream
- 1 tsp fresh garlic, chopped (or add more to taste)
- Salt and pepper to taste
- Set your milk, sour cream, and butter out on the counter to reach room temperature (so they don’t chill your potatoes when added to the mixture.)
- Scrub your potatoes well under running water to remove dirt and any loose debris.
- Peel about 1/2 the skin off potatoes with a potato peeler. (Peel entirely if you don't care for the taste/texture of the skin.)
- Quarter your potatoes. (If your potatoes are large you may want to cut them a bit smaller.)
- Place cut potatoes in a large pot, cover them with water, and add 1 tsp table salt to the water.
- Boil for 20 minutes over medium/high heat or until potatoes are fork tender.
- Drain well and transfer to the bowl of a large stand mixer.
- Add butter, milk, sour cream, garlic, salt and pepper to the bowl and mix on medium speed until just combined and fluffy.
- Serve potatoes immediately for best flavor and heat.