Adding garlic and sour cream to your mashed potatoes recipe makes them amazing – it’s the only way we eat mashed potatoes anymore!
Garlic and sour cream mashed potatoes are our family’s favorite mashed potatoes ever. I can’t remember the last time I made “regular” mashed potatoes. Who knew adding garlic and a bit of sour cream could make such a difference?
I made the mashed potatoes in these photos with regular peeled russets, which creates the classic all-white potatoes. Another option is to make them with 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, or if there are 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!
Serving Ideas for Garlic & Sour Cream Mashed Potatoes
We don’t always just eat these on their own.
One of my favorite ways to serve them is as a base for this incredible French Beef Stew or yummy Slow Cooker Italian Style Pot Roast. And if you happen to have any leftovers (doubtful…) they also make the best topping for Chicken-Tomato Shepherd’s Pies.
Garlic & Sour Cream Mashed Potatoes Recipe
- 8 medium potatoes scrubbed*
- 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 to taste
- 1/2 teaspoon black pepper 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 tsp. 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 Tb. 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.
Other side dishes you may like:
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