Creamy Garlic Mashed Potatoes
At a glance
Deliciously creamy garlic mashed potatoes made with Yukon Gold or Russet potatoes, garlic, butter, and milk for rich flavor.
Ingredients
- 2 and 2 lbs of potatoes (Yukon Gold or Russet)
- 6 cloves of garlic
- 2 teaspoons of salt
- 1/4 cup (56 grams) of butter
- 2/3 cup (160 ml) of whole milk
- 1/4 cup of sour cream
- 1/4 teaspoon of freshly cracked black pepper
- Extra butter for serving
- Chives for garnish
- Crumbled bacon or cheese (optional)
Method
- 1
Peel the potatoes and cut them into large pieces (about 1 and 1/2 inches).
- 2
Place the cut potatoes into a large pot and cover with cold water (1 inch above the potatoes).
- 3
Smash the garlic cloves and add them to the pot with the potatoes.
- 4
Add 2 teaspoons of salt to the pot.
- 5
Put the pot on high heat until it comes to a boil, then reduce to low and simmer for about 20 minutes or until the potatoes are fork tender.
- 6
In a separate pot, heat 1/4 cup of butter and 2/3 cup of whole milk until warm (do not let it boil).
- 7
Once the potatoes are fork tender, drain them in a colander and return to the pot.
- 8
Over medium-high heat, gently stir the potatoes for 1-2 minutes to evaporate any excess water.
- 9
Pour the warm milk and butter mixture over the potatoes and mash them to your desired consistency.
- 10
Stir in 1/4 cup of sour cream and 1/4 teaspoon of freshly cracked black pepper.
- 11
Taste and adjust seasoning with more salt and pepper as needed.
- 12
Serve with extra butter melting on top and garnish with chives or other toppings like crumbled bacon or cheese.
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Original video
Source video from Preppy Kitchen. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=wKcppOnM58w
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Can be stored in the refrigerator for up to two days or frozen for up to three months.
