Garlic Mashed Potatoes Recipe
User Reviews
5
Garlic Mashed Potatoes Recipe
Description
This recipe calls for either peeled or unpeeled red potatoes cut into quarters and boiled until easily pierced. The hot, drained potatoes are combined with butter, whole milk, sour cream, minced garlic, garlic powder, salt, and pepper. Mashing can be done by hand or with a mixer, taking care not to overmix to preserve some texture.
The garlic flavor is adjustable, with recommendations for higher garlic powder amounts to increase intensity. The red potato skins soften during cooking and offer a slightly earthy note, though peeling is optional based on preference.
These mashed potatoes can be served with any main dish. The recipe suggests pairing with beef gravy for a classic accompaniment. Adjust seasoning after mixing to personal taste, and serve warm.
Ingredients
- 3 pounds potato peeled if desired (see note, red
- 4 tablespoons butter
- 8 ounces sour cream
- ½ cup milk whole
- 1 tablespoon garlic minced
- 1-2 teaspoons garlic powder to taste
- 1-2 teaspoons salt to taste
- ¼ teaspoon black pepper or 1/8 teaspoon ground black pepper, cracked
Instructions
- Cook the potatoes (see directions for stovetop or Instant Pot methods below).
- In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.
- Use a potato masher OR use your hand mixer (my favorite method!) to mix your potatoes just until all ingredients are combined - your potatoes should still have a few lumps, do not over-mix!
- Taste, add salt and pepper if needed. Serve and enjoy!
Potatoes - Stovetop Method
- Cut the potatoes into quarters. Place in a large pot and cover with water (water should come 1 inch above potatoes. Bring to a boil over HIGH heat, once boiling reduce heat to medium-high. Boil for 10-12 minutes until potatoes are easily pierced to the center by a fork. Drain the water and transfer potatoes to a large bowl.
Potatoes - Instant Pot Method
- Place metal rack in the bottom of your pressure cooker. Add 1 cup water, then place potatoes on metal rack. Cover, set vent to SEAL position. Set to PRESSURE COOK or MANUAL for 8 minutes. Once cook time is up, quick release by turning knob to the VENT position. Once float valve has dropped, remove lid, drain pot, and transfer potatoes to a large bowl.
Notes
- Red potato skins add flavor and texture; peeling is optional based on preference.
- For stronger garlic taste, increase garlic powder to 1 1/2 to 2 teaspoons.
- Try serving with beef broth brown gravy as a complementary sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 478mg | 20% |
| Potassium | 1132mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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