These are our favorite mashed potatoes in the whole world. I can’t remember the last time I made regular mashers. Who knew adding garlic and a bit of sour cream could make such a difference?
I made the potatoes pictured with regular peeled russets, but when I make them with yukon golds or red potatoes I leave the peels on, mash them a little less and call them “smashed potatoes.” No matter what I use or if there are peels or not, these are good. Maybe too good? I only actually make them every few months so we’re not tempted to eat too much – moderation in everything…especially dangerously good garlic and sour cream mashed potatoes!
You actually might recognize the potatoes from the photos of these dishes we like to have them with: the wonderful French Beef Stew and yummy Slow Cooker Italian Style Pot Roast. If you happen to have any leftovers, they are awesome on these Chicken-Tomato Shepherd’s Pies.PRINT
Garlic & Sour Cream Mashed Potatoes
- 6-8 med. potatoes, scrubbed (peeled if russets, unpeeled if yellow or red potatoes)
- 1/2 c. sour cream
- 2 Tb. butter
- 3-4 cloves garlic, minced
- 2 Tb. to 1/4 c. milk (or to desired consistency)
- salt and pepper to taste (start with 1/2 tsp. each)
- Cut potatoes into even chunks, about 12 pieces each (cut into quarters, then cut each piece into three smaller chunks) and place in a large pot of water. Bring to a boil, lower heat to maintain a low boil and cook for 10 minutes, or until easily pierced with a fork.
- While potatoes are boiling, add the sour cream, butter, garlic and 1/2 tsp. each salt and pepper to a large mixing bowl.
- Drain the potatoes and immediately transfer them to the bowl containing the other ingredients. Using the mixer’s whisk attachment (or by hand with a potato masher), beat the ingredients together with 2 Tb. of milk. Beat until creamy, adding more milk – a tablespoon at a time – until you’ve reached the desired consistency.
- Add more salt, if needed, dot with butter, and serve immediately.
Makes 6-8 servings