Here’s the side to top all sides – creamy Garlic Mashed Potatoes. They’re seasoned with just the right amount of garlic, butter, and sour cream to create a side dish everyone loves.
Why You’ll Love This Recipe
You know what it’s like when you crave something to go along with your meal or sop up your gravy? Down south, we call that a hankering.
You’ll definitely get a hankering for Garlic Mashed Potatoes since they’re simple, goof-proof, and melt-in-your-mouth!
Perhaps the best part is how these redskin potatoes can be made in one big pot, so clean-up is a snap. You’ll love these make-ahead mashed potatoes that can be kept warm for holiday serving, or reheated and served later.
Or, maybe the best thing about this mashed potato recipe is when you taste the first bite of creamy, fluffy goodness!
Do I Have To Peel The Potatoes?
I stopped peeling potatoes a long time ago after discovering how good they taste with their skins left on.
Red skin potatoes are the perfect choice for this mash because they’re soft and tender. They cook quickly, and hold their shape after they’re mixed with other ingredients.
You don’t have to peel these potatoes! Just wash them well and give them a rough chop. Boil in water until tender.
When Do I Add The Sour Cream?
In addition to garlic, the star of the show is sour cream. It adds incredible texture and flavor to this dish.
After the potatoes have cooked, just drain and add butter, sour cream and garlic…then step back and watch the magic begin. I use my mixer to mash them up, but you can do it by hand as well.
Add a little bit of salt and pepper to taste. These potatoes are so delicious they’ll be your most requested recipe at holiday gatherings!
More Potato Recipes
Love potatoes? Try these great recipes too…
- All The Love Potato Soup
- Loaded Hash Brown Casserole
- Sheet Pan Taters
- Red Skin Potato Salad
- Steak & Potato Salad
Garlic Mashed Potatoes
*See notes in blog post for detailed tips, photos and instructions.
- 5 lb. bag red potatoes cubed with skins on
- ½ stick butter softened
- 8 oz. carton sour cream
- 2 tsp. minced garlic
- ¼ tsp. coarse ground pepper
- 1 ½ tsp. salt
- ¼ cup half & half cream use more if needed to achieve a creamy texture
- Cube potatoes, then place in a large dutch oven.
- Cover with water and bring potatoes to a boil.
- Turn heat to medium and boil until tender (about 30 minutes).
- Drain potatoes and return to dutch oven.
- Break potatoes up with mixer.
- Add butter, sour cream, garlic, pepper and salt.
- With a mixer, blend potatoes in dutch oven for at least 2 minutes.
- Add half & half gradually and mix until potatoes are creamy.
- It's okay to have lumps in this dish, so there's no need to over-mix.
- Stir in 8 oz. shredded cheddar cheese for cheesy mashed potatoes.
- This recipe feeds a large crowd, which is perfect for big gatherings.
Nutrition info is an auto generated estimate.
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