Ah, mashed potatoes—truly the fluffy clouds of the culinary world. There’s something about them that feels like a warm hug on a chilly day, isn’t there?
My grandfather used to say they were the secret to a happy life, though he might’ve just been trying to get us to eat more veggies. Anyway, these creamy garlic mashed potatoes are not just a side dish—they’re the main event!
Picture this: buttery, garlicky goodness with a texture so smooth it’s almost like velvet on your tongue.
And garlic, oh the garlic! It’s like the mischievous little imp that sneaks in to turn the ordinary extraordinary.
Funny how a bulb can transform a simple potato into a masterpiece, right? So, turn on some music, maybe a little Fleetwood Mac, and let’s mash our way to bliss.
Steps
- Chop the potatoes into quarters and place them in a large pot. Cover with water up to an inch above the potatoes, then bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 10-12 minutes until a fork can easily pierce the potatoes.
- Alternatively, place a metal rack in the bottom of a pressure cooker and add 1 cup of water. Place whole potatoes on the rack, cover, and set the vent to the seal position. Pressure cook for 8 minutes, then release pressure by turning the knob to the vent position.
- After cooking, drain the water from the potatoes and transfer them to a large bowl. Add butter, milk, sour cream, minced garlic, garlic powder, salt, and pepper to the hot potatoes.
- Use a hand mixer or potato masher to combine the ingredients until the mixture is smooth but still slightly lumpy. Avoid over-mixing to maintain some texture.
- Taste and adjust seasoning with additional salt and pepper if necessary. Serve warm and enjoy your creamy garlic mashed potatoes.
Ingredients
- 3 pounds red potatoes, peel if preferred
- 4 tablespoons butter
- 8 ounces sour cream
- ½ cup whole milk
- 1 tablespoon minced garlic
- 1 to 2 teaspoons garlic powder, adjusted to taste
- 1 to 2 teaspoons salt, adjusted to taste
- ¼ teaspoon cracked black pepper, or 1/8 teaspoon ground black pepper
Nutritional Values
Calories: 1524 kcal | Carbohydrates: 234 g | Protein: 36 g | Fat: 54 g | Saturated Fat: 30 g | Cholesterol: 138 mg | Sodium: 2868 mg | Potassium: 6792 mg | Fiber: 24 g | Sugar: 36 g | Vitamin A: 1806 IU | Vitamin C: 120 mg | Calcium: 606 mg | Iron: 12 mg
FAQ
- What type of potatoes are best for garlic mashed potatoes?
- Red potatoes or Yukon Gold are recommended for this recipe because of their creamy texture and tender skins, which do not require peeling.
- Can I enhance the garlic flavor in the mashed potatoes?
- To intensify the garlic taste, you can increase the garlic powder to 1 ½ – 2 ½ teaspoons or incorporate smashed whole garlic cloves.
- Is it necessary to peel the potatoes before cooking?
- Peeling is not required as the skins of red potatoes are soft and add a pleasant texture. However, if preferred, you may peel them.
- What is the recommended amount of potatoes per person for mashed potatoes?
- A general guideline is to prepare about half a pound of potatoes per person. This recipe uses 3 pounds of potatoes, serving approximately six people.
- How can I make these mashed potatoes in an Instant Pot?
- Place a metal rack at the bottom of the pressure cooker, add 1 cup of water, and place whole potatoes on the rack. Cook on pressure for 8 minutes, then perform a quick release, drain, and mash.
Tips
- Opt for red or Yukon gold potatoes as their skins are soft enough that you don’t need to peel them, resulting in a faster preparation time and a creamier texture.
- For a stronger garlic flavor, consider increasing the garlic powder to 1 ½ – 2 ½ teaspoons or incorporate smashed whole garlic cloves.
- To ensure even cooking, cut the potatoes into uniform pieces before boiling or pressure cooking.
- Avoid over-mixing the mashed potatoes to maintain a slightly lumpy texture, which contributes to the dish’s creaminess.
Equipment
- Hand Mixer – Useful for mixing the potatoes to achieve a creamy texture.
- Potato Masher – An alternative to the hand mixer for mashing potatoes.
- Instant Pot – If you prefer to use the Instant Pot method for cooking the potatoes.
