Ah, mashed potatoes—a dish as timeless as a cozy sweater on a crisp autumn day. My family swears by this creamy garlic version, and it’s become a staple at our table, especially when the chill of winter starts to creep in. The way the garlic melds with the buttery potatoes is nothing short of magic, like a warm hug for your taste buds.
Steps
- Begin by cooking the potatoes. If using the stovetop method, cut the potatoes into quarters, place them in a large pot, and cover with water about an inch above the potatoes. Bring to a boil, then reduce the heat and cook for 10-12 minutes until tender. For the Instant Pot, place a metal rack at the bottom, add a cup of water, and place whole potatoes on the rack. Seal the lid and cook on high pressure for 8 minutes, then release the pressure and transfer the potatoes to a large bowl.
- Once the potatoes are cooked and drained, combine them with butter, milk, sour cream, minced garlic, garlic powder, salt, and pepper in a large mixing bowl.
- Use a hand mixer or potato masher to mix everything together until just combined, allowing for a few lumps to remain. Be careful not to over-mix to maintain the desired texture.
- Taste the mashed potatoes and adjust the seasoning by adding more salt and pepper if needed. Serve warm and enjoy the creamy, garlicky goodness.
Ingredients
- 3 pounds red potatoes (peeled if preferred)
- 4 tablespoons butter
- 8 ounces sour cream
- ½ cup whole milk
- 1 tablespoon minced garlic
- 1-2 teaspoons garlic powder (adjust to taste)
- 1-2 teaspoons salt (adjust 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 this recipe?
- Red potatoes are highly recommended for this recipe due to their soft skins and creamy texture. You can also use Yukon Gold potatoes as an alternative. The skin is so soft that you don’t need to peel them unless you prefer to do so.
- How can I intensify the garlic flavor in the mashed potatoes?
- To enhance the garlic taste, you can increase the garlic powder to 1 ½ – 2 ½ teaspoons or incorporate smashed whole garlic cloves into the mix.
- What is the serving size for this garlic mashed potato recipe?
- This recipe uses 3 pounds of potatoes, which yields approximately 6 servings. A general guideline is to use about half a pound of potatoes per person.
- Can these mashed potatoes be made in an Instant Pot?
- Yes, you can prepare the mashed potatoes in an Instant Pot. Simply place the potatoes on a metal rack inside the pressure cooker, add 1 cup of water, and cook on the PRESSURE COOK or MANUAL setting for 8 minutes.
- What dairy products are used to achieve a creamy texture?
- This recipe uses both sour cream and whole milk to create a smooth and silky texture. The combination of these ingredients ensures the mashed potatoes are rich and creamy.
Tips
- Opt for red or Yukon gold potatoes for the best texture and flavor, and leave the skins on for added softness and ease.
- For a more robust garlic taste, consider increasing the garlic powder to 1.5-2.5 teaspoons or incorporate whole smashed garlic cloves.
- To ensure even cooking, cut the potatoes into equal-sized pieces before boiling them.
- Use both sour cream and whole milk to achieve the creamiest and smoothest mashed potatoes.
Equipment
- Hand Mixer (optional, if you prefer using it over a potato masher)
- Potato Masher (optional, if you prefer using it over a hand mixer)
- Pressure Cooker/Instant Pot (only if you plan to use this method for cooking the potatoes)