Garlic Mashed Potatoes
Servings: 12 servings
Calories: 172kcal
These Creamy Garlic Mashed Potatoes are the ultimate side dish. They’re rich, velvety, and loaded with buttery, garlicky goodness. They’re quick and easy to make and perfect for serving with your favorite entrees like Mississippi Pot Roast!
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Ingredients
- 3 lb. russet or yukon gold potatoes
- 6 Tbsp unsalted butter softened & divided
- 3-4 cloves garlic minced
- 3/4 cup whole milk (120g)
- 1/2 cup sour cream (120g)
- 2 tsp salt or to taste
- 1/4 tsp cracked black pepper or to taste
Instructions
- Peel potatoes and rinse with cold water. Cut potatoes in half if large.
- Add potatoes to a large pot and cover with cold water by one inch. Generously salt and bring to a boil. Once boiling, cook partially covered for 20 minutes, or until fork-tender (but not falling apart). Drain, then move potatoes to a large mixing bowl or back to the pot.
- Heat the milk in a small saucepan on the stovetop (or in the microwave in short increments, stirring in between) until hot; stir in the sour cream.
- Add 4 tablespoons of butter to the hot potatoes. Start mashing with a hand mixer (or potato masher). Check that the milk mixture is still hot, then slowly pour over the potatoes and continue to mash until smooth.
- Mix in the salt, pepper and remaining butter. Taste and adjust as needed. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove, stirring in a splash of milk or butter as needed to refresh the texture.
Nutrition
Serving: 1/2 cup (120g) | Calories: 172kcal | Carbohydrates: 21.8g | Protein: 3.6g | Fat: 7.8g | Saturated Fat: 5g | Cholesterol: 23.5mg | Sodium: 405.9mg | Potassium: 520.5mg | Fiber: 1.5g | Sugar: 1.8g