Creamy Garlic Mashed Potatoes
Creamy, buttery, and loaded with garlic flavor, these mashed potatoes are a timeless side dish made with red potatoes, sour cream, and just the right touch of seasoning. They're quick to make, deeply satisfying, and perfect for both everyday dinners and special occasions.
Equipment
- 1 Large Pot or Instant Pot – for boiling or pressure-cooking the potatoes
- 1 Potato Masher or Hand Mixer – to mash and blend the potatoes
- 1 Large Mixing Bowl – for combining all ingredients
- 1 Measuring Cups and Spoons Set – for accurate ingredient measurement
- 1 Saucepan (optional) – to pre-warm milk/sour cream for a smoother mash
Ingredients
- 3 pounds red potatoes cut into chunks (peeling optional)
- 4 tablespoons unsalted butter
- ½ cup whole milk
- 8 ounces sour cream
- 1 tablespoon fresh minced garlic
- 1 –2 teaspoons garlic powder adjust to taste
- 1 –2 teaspoons salt to taste
- ¼ teaspoon freshly cracked black pepper or ⅛ teaspoon ground pepper
Instructions
- Prepare and Cook the Potatoes
- Stovetop Method:
- Place the chopped red potatoes into a large pot and fill with enough water to cover them by at least an inch. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-high and cook for 10–12 minutes, or until the potatoes are fork-tender and soft in the center. Drain thoroughly.
- Instant Pot Method:
- Insert the metal trivet or steaming rack into the bottom of the pressure cooker. Add 1 cup of water and arrange the potato pieces evenly on top of the rack. Secure the lid, set the valve to the sealing position, and pressure cook on Manual/High for 8 minutes. Once cooking is complete, carefully do a quick pressure release. Drain the potatoes and set aside in a large bowl.
- Warm and Combine Ingredients
- In the bowl with the hot, drained potatoes, immediately add the butter, milk, sour cream, minced garlic, garlic powder, salt, and pepper. The heat from the potatoes will melt the butter and help blend everything evenly.
- Mash to Desired Texture
- Using a sturdy potato masher or a hand mixer on low speed, mash the mixture until creamy but still slightly textured. Avoid over-mixing, as this can make the potatoes gluey. A few lumps add rustic charm and ensure a pleasant mouthfeel.
- Final Taste and Serve
- Taste the mashed potatoes and adjust seasoning with additional salt, garlic powder, or pepper if needed. Serve warm and enjoy as a hearty, flavorful side dish with your favorite mains.
Notes
- Skin-on or Peeled: Red potatoes have tender skins that blend well into the mash. Keeping the skins not only adds texture and nutrients but also saves prep time. However, peel them if you prefer a smoother result.
- Garlic Levels: For a deeper garlic presence, use up to 2 teaspoons of garlic powder in addition to the fresh minced garlic. Garlic lovers can also roast the garlic beforehand for a mellower, sweet flavor.
- Creamy Texture Tip: Warming the milk slightly before adding it helps it incorporate better with the butter and sour cream, keeping the potatoes hot and creamy.
- Make It Ahead: These mashed potatoes can be made in advance and gently reheated on the stovetop or in the microwave. Stir in a splash of milk when reheating to restore the silky texture.
- Add Gravy: Want to take it over the top? These mashed potatoes pair perfectly with beef or turkey gravy. Try them with a savory homemade brown gravy for a comforting classic.
