Garlic Mashed Potatoes

These Garlic Mashed Potatoes are smooth, creamy, comforting, and can be enjoyed as a delicious side dish to most main meal proteins or let your mash shine as a main component to a meal.

While there are many ways to make mashed potatoes, my garlic mashed potatoes make use of sour cream instead of pouring cream which I find pairs beautifully with the cooked garlic and chives.

I’m definitely a huge fan of garlic so this recipe doesn’t spare it but I’m also aware that not everyone shares the same level of enthusiasm for it for I’ve refined a little trick – cooking the garlic in melted butter takes the edge off so you don’t have that overpowering raw garlic taste.

Instead, you’re left with a perfectly balanced pot of mashed potatoes that are appropriately silky, buttery and garlicky! Perfect for casual dinners or holiday celebrations.

WHAT KIND OF POTATOES SHOULD I USE FOR MASHED POTATOES?

• Starchy potatoes like Russets or Yukon Gold are always the best choice for mashed potatoes and the reason being is that they are typically medium-starch potatoes resulting in them getting fluffy enough but not so much that they become waterlogged which will ruin the overall creamy texture of mashed potatoes.
• I left the skins on my potatoes for this recipe for added texture but you are more than welcome to peel your potatoes. Just make sure that you scrub your potatoes well if you do decide to keep the skins on like I have.

HOW DO I REHEAT MASHED POTATOES?

• Reheat your mashed potatoes on a low heat, adding a splash of milk or cream while re-mashing them.

TIPS FOR MAKING THE BEST GARLIC MASHED POTATOES

• Boil your potatoes in large pieces, not small pieces. Small pieces will mean more water absorption and less flavor. Don’t allow your potatoes to cool after boiling. It’s important to start adding your fats and mashing while your potatoes are hot for a creamier taste and texture. You could even make your milk warm before adding.
• Taste test your mashed potatoes as you go to ensure that you have enough salt.
• Add your liquids slowly instead of all at once otherwise your potatoes won’t absorb all the liquid and your mashed potatoes will be wet instead of fluffy.

How to Make Garlic Mashed Potatoes

1. Scrub and dice the potatoes, leaving the skins off for texture.
2. Place the diced potatoes in a large stockpot and cover with water.
3. Bring to a boil over high heat, and then reduce heat to medium and continue to cook until potatoes are fork tender. Stir occasionally.
4. Drain the potatoes in a colander and return the stockpot to the burner.
5. Let any water steam off of the stockpot, then add 1 Tablespoon of the butter.
6. Once the butter is melted and hot, add the smashed garlic and cook for 2 minutes before removing from heat.
7. Add the potatoes back to the stockpot, followed by the remaining butter, salt, pepper, milk, sour cream, Parmesan cheese and chives.
8. Use a potato masher or electric mixer to mash the potatoes.
9. Serve hot, with additional butter, chives and seasoning, if desired.
10. Enjoy!

Other Delicious Mashed Potato Recipes

• The Best Instant Pot Mashed Potatoes
• Creamy Ranch Crockpot Mashed Potatoes
• Easy Cheesy Crockpot Mashed Potatoes