Garlic & Sour Cream Mashed Potatoes

Garlic & Sour Cream Mashed Potatoes- An Oregon Cottage

Garlic & Sour Cream Mashed Potatoes are our family’s favorite mashed potatoes in the whole world. I can’t remember the last time I made regular mashers. Who knew adding garlic and a bit of sour cream could make such a difference?

I made the potatoes pictured with regular peeled russets, but when I make them with yukon golds or red potatoes I leave the peels on, mash them a little less and call them “smashed potatoes.” No matter what I use or if there are peels or not, these are good. Maybe too good? I only actually make them every few months so we’re not tempted to eat too much – moderation in everything…especially dangerously good garlic and sour cream mashed potatoes!

Garlic and Sour Cream Mashed Potatoes- An Oregon Cottage

You actually might recognize the potatoes from the photos of these dishes we like to have them with: the wonderful French Beef Stew and yummy Slow Cooker Italian Style Pot Roast. If you happen to have any leftovers, they are awesome on these Chicken-Tomato Shepherd’s Pies.


Garlic & Sour Cream Mashed Potatoes

  • 6-8 med. potatoes, scrubbed (peeled if russets, unpeeled if yellow or red potatoes)
  • 1/2 c. sour cream
  • 2 Tb. butter
  • 3-4 cloves garlic, minced
  • 2 Tb. to 1/4 c. milk (or to desired consistency)
  • salt and pepper to taste (start with 1/2 tsp. each)
  1. Cut potatoes into even chunks, about 12 pieces each (cut into quarters, then cut each piece into three smaller chunks) and place in a large pot of water. Bring to a boil, lower heat to maintain a low boil and cook for 10 minutes, or until easily pierced with a fork. 
  2. While potatoes are boiling, add the sour cream, butter, garlic and 1/2 tsp. each salt and pepper to a large mixing bowl.
  3. Drain the potatoes and immediately transfer them to the bowl containing the other ingredients. Using the mixer’s whisk attachment (or by hand with a potato masher), beat the ingredients together with 2 Tb. of milk. Beat until creamy, adding more milk – a tablespoon at a time – until you’ve reached the desired consistency.
  4. Add more salt, if needed, dot with butter, and serve immediately.

Makes 6-8 servings

I’m sharing at: Weekend Wrap Up Party, Saturday Nite Special



  1. Liam Rubel says

    It sounds quite easy and delicious, less time consuming. Hope to make this one this coming weekend, as it can be easily go with my diet plans.

  2. says

    Have you ever used leftover mashed potatoes in your Parmesan Rice Cakes instead of rice? For some reason I was thinking the Rice Cakes were potato cakes! And I was planning those for dinner with leftover mashed potatoes. I’ll let you know if I try it! Just trying to decide whether to add eggs and bread crumbs.

    • Jami says

      Ha – that’s funny, Jennifer! I haven’t, but I’ve made potato cakes before with leftover mashers. I added eggs but no crumbs.

  3. says

    I forgot about the eggs as I was trying get the potato cakes in the oven in a hurry : ). The only thing I added to the leftover mashed potatoes was shredded parmasan cheese. I covered a cookie sheet with foil, sprayed the foil, dropped the patties onto it. They came out great!

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