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    Home » Blog » Whole Food Recipes » Easy Side Dishes

    November 19, 2021 | By Jami

    Garlic Sour Cream Mashed Potatoes Recipe

    Jump to Recipe
    sour cream-garlic-mashed potatoes

    Making garlic sour cream mashed potatoes elevates plain potatoes to truly amazing. Once you tried this version, you'll never look back!

    garlic-sour scream mashed potatoes_pin image

    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

    serving garlic mashed potatoes

    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

    garlic mashed potatoes ingredients

    Ingredients

    Simple, simple:

    • Potatoes, Russet or Yukon Gold, or red skinned varieties all work (see FAQ for more on this)
    • Butter
    • Sour Cream
    • Garlic
    • Milk
    • Salt & Pepper
    boiling potatoes

    Directions

    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.

    making garlic mashed potatoes

    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 mashed potatoes in red serving bowl

    Garlic Sour Cream Mashed Potatoes FAQs

    Can you prep these mashed potatoes ahead of time?

    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.

    Can you make these without the sour cream?

    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.

    What are the best potatoes for mashed potatoes?

    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!

    Leftovers?

    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 mashed potatoes in red serving bowl
    Print Recipe Pin Recipe
    5 from 5 votes

    Garlic Sour Cream Mashed Potatoes

    Transform simple potatoes into a lick-the-plate side dish with homemade garlic mashed potatoes with sour cream. Ready in less than 30 minutes or easily make ahead.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: American
    Yield: 8 servings
    Author: Jami Boys

    Ingredients

    • 8 medium potatoes, scrubbed and peeled*
    • 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)

    Instructions

    • 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.

    Notes

    *You can use russet potatoes, yellow or red potatoes. Peel if using russets, feel free to leave unpeeled if using the thinner skinned yellow or red potatoes.

    Nutrition

    Serving: 1cup | Calories: 181kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 205mg | Potassium: 909mg | Fiber: 5g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 7mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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    make ahead garlic mashed potatoes

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    Easy Slow Cooker Garlic Scallop Potatoes
    Real Food Slow Cooker Cheesy-Garlic Scalloped Potatoes
    Easy to make, this all real food scalloped potatoes is baked in a slow cooker so you can make it ahead & free up oven space.
    Click For Recipe
    Easy Baked Potato Fans
    Easy Baked Potato Fans
    Serve these creamy, crispy, cheesy baked potato fans in just about the same amount of time as plain baked potatoes. Your family and guests will be impressed - and it will be our secret how easy they really are!
    Click For Recipe
    cajun beef on spice potatoes
    Cajun Beef on Spiced Potatoes
    This easy and flavorful dinner recipe is made with basic pantry ingredients in about 30 minutes, yet will impress family and friends with it's presentation.
    Click For Recipe

    This recipe has been updated - it was first published in February of 2013.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Tony Gushura says

      December 02, 2020 at 3:01 pm

      5 stars
      Good! Nice and creamy, smooth. I live alone so cut recipe in half, except for garlic. Never enough garlic. I think next time I'll try using buttermilk.
      Enough left over for potato cakes for breakfast.

      Reply
      • Jami says

        December 04, 2020 at 10:51 am

        Yes, I love them as potato cakes, too! Thanks so much for the review.

        Reply
    2. Jack says

      March 25, 2014 at 4:29 pm

      THESE ARE GOOD MASH POTATOES GONNA EAT ALL OF THEM.

      Reply
    3. Jennifer says

      February 24, 2013 at 7:59 pm

      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!

      Reply
      • Jami says

        February 25, 2013 at 9:52 am

        Oh wow, that sounds great to add parmesan - I'm going to try that the next time we have leftovers!

        Reply
    4. Jennifer says

      February 24, 2013 at 1:51 pm

      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.

      Reply
      • Jami says

        February 24, 2013 at 3:32 pm

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

        Reply
    5. Liam Rubel says

      February 19, 2013 at 8:42 pm

      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.

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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