Watch the video tutorial and get Natasha ’ s favorite recipe for Garlic Mashed Potatoes. P.S. They reheat actually well in event you wanted some make-ahead ideas for the holidays .
This post may contain affiliate links. Read my disclosure policy. Does this meal sound estimable to you : buttered Steak, with garlic mashed potatoes, Roasted Asparagus, and for dessert, Tiramisu ? There are indeed many ways to pair this perplex side serve. It ’ second simple adequate for dinner tonight and it ’ s decidedly holiday-worthy.
Garlic Mashed Potatoes Video
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Ingredients for Garlic Mashed Potatoes
- Yukon potatoes – a creamy and naturally buttery potato (use 4 lbs which is about 10-12 medium potatoes)
- Milk – we use whole milk, but any milk fat will work
- Garlic – peel and coarsely smash with the side of your knife. You want the pieces to be large enough to easily strain out
- Salt – we use fine sea salt and add it at the very end to taste
- Butter – unsalted and softened to incorporate easily (see our tip for how to soften butter in 5 minutes)
- Sour Cream – adds great flavor (optional but very nice)
- Chives – finely chopped to garnish, or use chopped green onion or parsley
How to Make Garlic Mashed Potatoes
- Cook Potatoes – peel and cut potatoes into halves or quarters if larger then rinse in cold water. Note: keep peeled potatoes in water so they don’t discolor. Put potatoes in a pot, cover with cold water and boil 15-18 minutes or until easily pierced.
- Warm the milk – when potatoes are nearly done cooking, in a small saucepan, combine milk and smashed garlic. Heat just until steaming then remove from heat.
- Drain the potatoes and keep them in the same pot to mash.
- Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste.
- Serve drizzled with melted butter and chopped chives. These are amazing with our Instant Pot Chicken and Gravy.
Tips for the Best Mashed Potatoes
- Rinse potatoes in cold water after they are peeled and sliced to keep them from browning and to remove excess starch.
- Do not overcook potatoes or they will become waterlogged. Cook until easily pierced with a fork. They should not be falling apart.
- Mash right away – potatoes should be mashed while hot so they don’t turn gummy.
Common Questions
Can I substitute the milk? You can use any fat capacity of milk from nonfat to whole milk, or try half and half or whipping cream if you don ’ t mind the excess calories. What is the best way to peel potatoes? This is a personal preference. I love my standard potato peeler because it feels better in my hand but some people prefer a y-shaped peeler. My mother loves to use a pair knife. Go with whatever is most efficient for you. How to get the creamiest mashed potatoes? There are many different ways to mash potatoes, from a authoritative potato wolf to potato ricer ( a ricer will ensure zero lumps in your mashed potatoes ), or an electric hand mixer or flush a stand mixer with a whisk fastening. It depends on how many potatoes you cook ( it ’ second hard to get a hand sociable into a super deep pot of potatoes ). 
Make-Ahead
- Prep ahead – you can peel and chop potatoes ahead and keep them submerged in cold water in the refrigerator overnight then cook when ready.
- Keeping the potatoes warm – place your warm mashed potatoes into a buttered slow cooker and set them to the low setting for up to 4 hours, stirring every 4 hours. If potatoes start to get dry, drizzle in some warm milk.
- To re-heat – place potatoes on a buttered skillet and sautee over medium heat until steamy hot and heated through, stirring frequently.
- Make Potato Pancakes – you can turn leftovers into the most amazing cheesy Potato Pancakes.
More Interesting Side Dishes
Looking for a tasty side serve to go with your vacation dinner ? This garlic mashed potatoes recipe makes enough for about 10 people and it ’ s constantly a crowd-pleaser. here are some more of our darling side dishes to round out your menu .
Garlic and Chive Mashed Potatoes
from
votes
Prep Time:
15
minutes
Cook Time:
15
minutes
Total Time:
30
minutes
Creamy Garlic Mashed Potatoes are the ultimate slope dish paired with Roast Turkey and Gravy. This elementary side cup of tea is easy to prepare and it ‘s the most flavorful garlic mashed potato recipe.
Skill Level:
Easy
Cost to Make:
$6
Keyword:
garlic mashed potatoes
Cuisine:
American
Course:
Side Dish
Calories:
251
Servings:
10
people as a side dish
Ingredients
-
4
pound
yukon potatoes, 10 potatoes, peeled and quartered -
1 1/3
cup
whole milk -
6
garlic cloves, smashed -
8
Tbsp
unsalted butter, softened -
1/4
Read more: Why Is My Tongue Bleeding?
cup
sour cream -
1 1/2
tsp
fine sea salt -
2
Tbsp
chives, finely chopped, for garnish
Instructions
- identify potato chunks into a batch and cover with cold water. Bring to a boiling point then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are well pierced with a fork .
- meanwhile, in a little saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from hotness and set away .
- Drain the potatoes, keep them in the toilet, then set over identical first gear estrus and mash with a potato masher or use an electric hand mixer ( mash right aside while potatoes are hot so they don ’ metric ton turn gluey ) .
- Drizzle in hot milk to reach your craved texture. Cut butter into chunks and mash them into the potatoes until good incorporated. Add 1/4 cup false cream and 1 to 1 1/2 tsp salt or add salt to taste .
- Serve warm drizzled with more butter if desired and garnished with fresh chives .
nutrition Facts
Garlic and Chive Mashed Potatoes
Amount Per Serving
Calories 251
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Saturated Fat 7g
44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 29mg
10%
Sodium 379mg
16%
Potassium 831mg
24%
Carbohydrates 34g
11%
Fiber 4g
17%
Sugar 3g
3%
Protein 5g
10%
Vitamin A 381IU
8%
Vitamin C 37mg
45%
Calcium 73mg
7%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.
Read more: Why Is My Tongue Bleeding?
Nutrition Disclosure
