Making garlic sour cream mashed potatoes elevates plain potatoes to truly amazing. Once you tried this version, you'll never look back!
Garlic and sour cream mashed potatoes are our family's favorite mashed potatoes - ever. I can't even remember the last time I made "regular" mashed potatoes.
Who knew adding garlic and a bit of sour cream could make such a difference?
To be honest, I'm not a huge mashed potato fan as a side dish. They're okay, but if it's the holidays, I'm more about crispy, flavorful stuffing than the potatoes.
But others in my family are mashed potatoes lovers and when I serve these garlic mashed potatoes with sour cream, they are happy (to say the least!).
Serving Ideas for Garlic Mashed Potatoes with Sour Cream
When I started serving our family's favorite French Beef Stew alongside these mashed potatoes (leaving out the potatoes in the stew), though, I became a mashed potato lover, too!
Serving mashed potatoes with stews or a roast like this yummy Slow Cooker Italian Style Pot Roast is little mind-blowing - why hasn't this been done all along?
Seriously, it is SO good. Way better than a few chunks of potato in the regular dish.
Is There a Make Ahead Option?
This recipe works great as a make ahead dish - no cream cheese or other ingredients needed.
They can be reheated in the oven or a slow cooker to free up oven space - perfect for the holidays.
Get the specifics in the FAQ section below as well as the printable recipe card.
Garlic Sour Cream Mashed Potatoes Recipe
- Potatoes, Russet or Yukon Gold, or red skinned varieties all work (see FAQ for more on this)
- Sour Cream
- Salt & Pepper
Cut the potatoes into even chunks, cover with water in a large pot and bring to a boil. Reduce the heat to a low boil and cook for about 10 minutes or until tender when pierced with a fork.
Meanwhile, add the butter, garlic, and sour cream to the bowl of a stand mixer (or a large bowl if mashing by hand).
Drain the potatoes and add to the prepared bowl. Mash well, scraping down often if using a stand mixer.
Add only as much milk as needed to reach the consistency you want - I often don't use any at all.
Garlic Sour Cream Mashed Potatoes FAQs
Yes! You can make the complete recipe up to two days ahead and refrigerate. Reheat before serving one of the following two ways:
1. In the Oven: the best way to reheat mashed potatoes is to heat them covered in the oven at 350 degrees with extra milk and butter. Cook, covered, for 20 minutes or until warmed through. Stir before serving.
2. In a Slow Cooker: coat the slow cooker insert with butter and add a little milk or broth to the bottom. Stir milk/cream or broth into the mashed potatoes (about 1/2 cup for every 4 cups of potatoes). Add the potatoes to the slow cooker, top with a couple tablespoons of butter, cover, and cook on low until the potatoes are heated through, 2-3 hours. Stir before serving.
Yes, but then they would simply be garlic mashed potatoes, lol. Replace the sour cream with a bit more butter (a couple tablespoons) and use some warmed broth to thin instead of the cream.
It depends on what you'd prefer - use russet potatoes for light and fluffy mashers, or Yukon Gold for a creamy, slightly more dense consistency.
The mashed potatoes in the photos here were made with regular peeled russets, which creates the classic all-white potatoes.
Another option I like is to make them with waxier Yukon Gold or red potatoes and leave the peels on, mashing them just a little less which results in what I call "smashed potatoes."
No matter what type of potato you use - peels included or not - these are so good.
Maybe too good? I only actually make them every few months so we're not tempted to eat too much - moderation in everything, right?
Especially dangerously good garlic and sour cream mashed potatoes!
And if you happen to have any leftovers (doubtful…) these mashed potatoes also make the best topping for Chicken-Tomato Shepherd's Pies.
What Readers are Saying
"Good! Nice and creamy, smooth." -Tony
"These are good mash potatoes - gonna eat all of them." -Jack
Garlic Sour Cream Mashed Potatoes
- 8 medium potatoes, scrubbed and peeled* (about 4 pounds)
- 1/2 cup sour cream
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons to 1/4 cup milk, or to desired consistency
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 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.
- While potatoes are boiling, add the sour cream, butter, garlic and 1/2 teaspoon each salt and pepper to a large mixing bowl.
- 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 tablespoons of milk. Beat until creamy, adding more milk - a tablespoon at a time - until you've reached the desired consistency.
- Add more salt, if needed, dot with butter, and serve immediately.Or cool, cover and refrigerate for a couple days. Follow the make ahead options below for reheating.
To Make Ahead:
- In the Oven: heat the mashed potatoes covered in the oven at 350 degrees with extra milk and butter. Cook, covered, for 20 minutes or until warmed through. Stir before serving.
- In a slow cooker: coat the slow cooker insert with butter and add a little milk or broth to the bottom. Stir milk/cream or broth into the mashed potatoes (about 1/2 cup for every 4 cups of potatoes). Add the potatoes to the slow cooker, top with a couple tablespoons of butter, cover, and cook on low until the potatoes are heated through, 2-3 hours. Stir before serving.
More Potato Recipes to Try
This recipe has been updated - it was first published in February of 2013.