Creamy Garlic Mashed Potatoes
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
Tips and storage
Storage: Can be stored in the refrigerator for up to two days or frozen for up to three months.
