Creamy Garlic Mashed Potatoes
This recipe delivers delicious and fluffy mashed potatoes bursting with garlic flavor.
Ingredients:
- 2 pounds Russet or Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 4 cloves garlic (minced)
- 1/2 cup unsalted butter, cubed
- 1 cup whole milk (warmed)
- 1/4 cup sour cream (or plain Greek yogurt)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper (or to taste)
Cooking Guide:
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Boil the Potatoes: In a large pot, cover the potatoes with water and add 1 teaspoon of salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes well and return them to the pot.
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Mash the Potatoes: While the potatoes are hot, use a potato masher or a hand mixer to mash them until mostly smooth. Leave some small lumps for texture, if desired.
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Incorporate Flavor: Add the garlic, butter, milk, sour cream, remaining 1/2 teaspoon of salt, and pepper to the mashed potatoes. Use the hand mixer or masher to combine everything until well incorporated and creamy.
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Serve: Season with additional salt and pepper to taste. Serve immediately alongside your favorite main course.
Tips:
- Garlic Variation: If you prefer a stronger garlic flavor, roast the garlic cloves for 10-15 minutes at 400°F (200°C) before mincing them.
- Creamy Dream: For an extra decadent version, use heavy cream instead of milk.
- Herb Delight: Add a tablespoon of chopped fresh herbs like chives, parsley, or thyme for an extra pop of flavor.
- Cheese Please: Kick it up a notch by stirring in 1/2 cup of shredded cheddar cheese or parmesan cheese at the end.
- Leftovers: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to prevent drying out.
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