Easy Creamy Mashed Potatoes
User Reviews
5
Easy Creamy Mashed Potatoes
Description
Easy Creamy Mashed Potatoes begin by boiling quartered and peeled starchy potatoes in salted water until fork tender. Garlic is gently sautéed in butter to infuse flavor before being mixed into the cooked potatoes along with hot milk and sour cream. The potatoes are mashed until smooth but not overworked to avoid a gluey texture. Finishing with freshly shredded Parmesan cheese and seasoning to taste with salt and black pepper provides additional depth and richness. Chopped parsley can be sprinkled on top for a fresh touch. The result is a creamy, flavorful mashed potato side dish that balances richness with a touch of tang from the sour cream.
The garlic butter adds a mellow, aromatic quality rather than sharp raw garlic notes, and the combination of dairy ingredients enhances the smooth mouthfeel. The texture can be adjusted by adding more hot milk as needed during mashing for desired creaminess. These mashed potatoes serve well alongside roasted meats or vegetables, complementing various dinner menus.
Salting the boiling water before cooking ensures the potatoes are seasoned through to prevent blandness. The recipe also suggests mashing by hand or lightly beating the potatoes to keep a fluffy yet creamy result. Parmesan cheese is optional but recommended for added flavor complexity. Fresh parsley garnish adds color and freshness if desired.
Ingredients
- 2 pounds potato Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale
- 1 teaspoon salt
- ½ cup milk hot
- ⅓ cup butter softened, close to room temp is best, unsalted
- 6-8 cloves garlic finely chopped
- ¼ cup sour cream reduced fat
- ¼ cup Parmesan Cheese fresh shredded, optional
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 tablespoon parsley chopped to garnish, optional, fresh
Instructions
- Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
- Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
- When potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.
- Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.
- Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
- Add in the parmesan cheese. Season with salt and pepper to taste.
Notes
- Salt the water generously before boiling the potatoes to avoid bland taste.
- Use softened butter near room temperature for better incorporation.
- Adjust milk quantity while mashing to reach preferred creaminess.
- Be careful not to overbeat potatoes to prevent gluey texture.
- Parmesan cheese is optional but adds a subtle richness and flavor.
- Fresh parsley garnish adds visual appeal and a hint of freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (as a side dish)
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 740mg | 31% |
| Potassium | 1.053mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 47mg | 52% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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