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
Ingredients
- 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
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 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.
Notes
Nutrition
Other side dishes you may like:
Sweet and Savory Sausage-Cranberry Stuffing Dressing
Creamy Fresh Corn Bake Casserole
Simple & Amazing Garlic Green Beans
Tony Gushura says
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.
Jami says
Yes, I love them as potato cakes, too! Thanks so much for the review.
Jack says
THESE ARE GOOD MASH POTATOES GONNA EAT ALL OF THEM.
Jennifer 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!
Jami says
Oh wow, that sounds great to add parmesan - I'm going to try that the next time we have leftovers!
Jennifer 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.
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.