Garlic Mashed Potatoes Recipe
Creamy, buttery garlic mashed potatoes that melt in your mouth! Perfectly seasoned and irresistibly smooth, this recipe is your go-to for a comfort-packed side dish that's easy to make and impossible to resist. Perfect for dinner parties, holidays, or cozy family meals!
Servings: 4
Ingredients
- 2 pounds potatoes Russet Yukon Gold, or mix of Yukon Gold and Russet
- 1 teaspoon salt
- ⅓ cup unsalted butter softened room temperature, divided
- 6-8 cloves garlic finely chopped
- 3/4 cup milk hot
- 1/4 cup sour cream reduced-fat (10-14% fat)
- ¼ cup parmesan cheese fresh shredded optional
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon EACH: fresh parsley and chives chopped to garnish, optional
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into quarters, removing any dark spots or knots.
- Cook the Potatoes: Place the potatoes in a large pot (6-quart) and cover with cold water, adding salt until it’s lightly salted. Bring the water to a boil, then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Prepare the Garlic Butter: While the potatoes are cooking, melt 1 tablespoon of butter in a small pan over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Set aside and keep warm.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Option 1 (By Hand): Add the remaining butter, the sautéed garlic, hot milk, and sour cream. Using a potato masher, mash until smooth, adding a little extra milk if needed for your desired consistency. Option 2 (Stand Mixer): Transfer the potatoes to a stand mixer fitted with the paddle attachment. Add the remaining butter, the sautéed garlic, hot milk, and sour cream. Mix on low speed, adding a little extra milk if needed, until smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
- Add Parmesan and Season: Stir in the parmesan cheese and season with salt and pepper to taste. Garnish with chives and parsley.
- Serve warm and enjoy your perfectly creamy mashed potatoes!
Notes
To store, let them cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. For best results, reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of milk or butter as needed to restore the creamy texture.
To reheat, warm them on the stovetop over low heat, stirring occasionally and adding a splash of milk or a pat of butter to bring back their creamy consistency. Alternatively, you can microwave them in a covered dish, stirring every 30-45 seconds until heated through. For the best texture, avoid high heat, which can cause the potatoes to dry out.
Nutrition
Calories: 369kcal | Carbohydrates: 44g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 734mg | Fiber: 5g | Sugar: 3g