Garlic Mashed Potato Recipe
This mashed potato recipe is my absolute favorite because it transforms simple ingredients into the creamiest, most comforting side dish ever. The combination of buttery garlic and the tangy kick from sour cream takes me back to cozy family dinners and feels like a warm hug in a bowl.
I love making rich and creamy dishes. My recipe for Garlic Mashed Potatoes is no exception.
I start with 2 pounds of russet potatoes. Then I use 4 cloves of minced garlic to lend a tasty flavor.
The real key to making these mashed potatoes über creamy—almost to the point of being luscious—is to use whole milk, unsalted butter, and sour cream. The resulting “potatoes” are a comforting, nutritious side dish.
Ingredients
Certainly, below is a delineation of the essential components:
Brown Potatoes: Filled with carbs, they give you that creamy fluff factor when you mash them.
Garlic: Imparts a strong taste, filled with possible health perks and antioxidants.
Whole Milk: Adds richness and a hint of sweetness; is excellent in calcium.
Butter: Makes the ensemble creamy and slightly richer than the one using margarine.
Its fat content is higher than that of margarine, so it allows for “umped-up” flavor.
Sour Cream: Contributes zesty creaminess, sharpens the flavor profile.
Chives, fresh and vibrant, bring a flavorful, mild onion taste to whatever dish they grace.
Chives pack a nutritional punch and are loaded with vitamins and antioxidants, making them a healthful addition.
Plus, they add vibrant beauty to plates, with their exquisite green hue and slender, playful shape.
Ingredient Quantities
- 2 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- Salt, to taste
- Black pepper, to taste
- Fresh chives, chopped (optional, for garnish)
Instructions
1. In a big cooking pot, put the cubed potatoes and cover them with cold water. Then, add a little salt and turn the heat to medium-high.
2. Lower the heat and let the potatoes simmer for 15 to 20 minutes, or until a fork goes easily into the spuds.
3. In a colander, drain the potatoes and put them back in the pot.
4. In a small saucepan, melt the butter over low heat. When the butter has melted, add the minced garlic and cook for 1-2 minutes until fragrant and soft. Really watch the heat here: You want the garlic to become fragrant, not browned.
5. Pour the milk into the saucepan that contains the butter and garlic, and heat it gently.
6. Warm milk mixed with the contents of the bowl is poured over the drained potatoes.
7. The sour cream should be added to the potatoes.
8. Mash the potatoes until smooth and creamy using either a potato masher or an electric mixer.
9. Make the mashed potatoes tasty by adding just the right amount of salt and black pepper.
10. Garnish with fresh, chopped chives if you wish, and serve the soup hot.
Equipment Needed
1. Large cooking pot
2. Colander
3. Small saucepan
4. Fork
5. Potato masher or electric mixer
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
FAQ
- Q: Can I use a different type of potato?Yes, Yukon Gold potatoes are good for achieving a creamier texture.
- Q: How do I make the mashed potatoes smoother?A: To achieve the smoothest consistency, utilize a potato ricer or a food mill.
- Q: Can I substitute the whole milk with a non-dairy alternative?Q: Can I use almond or oat milk in this recipe?
A: Absolutely. Almond or oat milk may be used, although it may slightly alter the flavor.
- Q: How can I store leftovers?A: Keep in an airtight container and store in the refrigerator for no more than 3 days.
- Q: Can I prepare this recipe in advance?Yes, make it the day before and reheat very gently on the stove. You may need to add a bit of milk to get the consistency right.
- Q: What can be used instead of sour cream?Sour cream can be substituted with Greek yogurt or crème fraîche.
Substitutions and Variations
Use Yukon Gold potatoes instead of russet potatoes for a creamier texture.
For a richer flavor, use heavy cream instead of whole milk.
Instead of using unsalted butter, use olive oil for a dairy-free option.
Substitute Greek yogurt for sour cream and get a healthier, protein-packed alternative that maintains the same level of flavor.
Substituting roasted garlic for minced garlic yields a flavor that is deeper and sweeter.
Pro Tips
1. Use a Potato Ricer: For extra smooth and fluffy mashed potatoes, try using a potato ricer instead of a masher. This will give them a light, airy texture with no lumps.
2. Infused Butter and Milk: Before mashing, allow the butter, milk, and garlic mixture to steep a little longer on very low heat to better infuse the flavors. This will give your mashed potatoes a deeper, more aromatic flavor.
3. Dry the Potatoes: After draining the potatoes, return them to the hot pot and let them sit over low heat for a minute or two. This will help evaporate any excess water, resulting in a creamier mash.
4. Room Temperature Ingredients: Make sure your sour cream is at room temperature before adding it to the potatoes. This will help it incorporate smoothly without cooling down the potatoes too much.
5. Custom Flavor Boosts: Try adding a pinch of nutmeg or a splash of heavy cream for an added richness and complexity to the flavor profile. These subtle additions can elevate your mashed potatoes to gourmet status.
Garlic Mashed Potato Recipe
My favorite Garlic Mashed Potato Recipe
Equipment Needed:
1. Large cooking pot
2. Colander
3. Small saucepan
4. Fork
5. Potato masher or electric mixer
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
Ingredients:
- 2 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- Salt, to taste
- Black pepper, to taste
- Fresh chives, chopped (optional, for garnish)
Instructions:
1. In a big cooking pot, put the cubed potatoes and cover them with cold water. Then, add a little salt and turn the heat to medium-high.
2. Lower the heat and let the potatoes simmer for 15 to 20 minutes, or until a fork goes easily into the spuds.
3. In a colander, drain the potatoes and put them back in the pot.
4. In a small saucepan, melt the butter over low heat. When the butter has melted, add the minced garlic and cook for 1-2 minutes until fragrant and soft. Really watch the heat here: You want the garlic to become fragrant, not browned.
5. Pour the milk into the saucepan that contains the butter and garlic, and heat it gently.
6. Warm milk mixed with the contents of the bowl is poured over the drained potatoes.
7. The sour cream should be added to the potatoes.
8. Mash the potatoes until smooth and creamy using either a potato masher or an electric mixer.
9. Make the mashed potatoes tasty by adding just the right amount of salt and black pepper.
10. Garnish with fresh, chopped chives if you wish, and serve the soup hot.