Garlic Mashed Potatoes

x 1

Everyone's going to ask to please pass the potatoes over and over again over these buttery, garlicky, creamy, smooth, deeeelicious garlic mashed potatoes!

The potatoes: these are my FAVORITE mashed potatoes – I always use red potatoes and I never peel them. This is the way my mother always made mashed potatoes and I absolutely love them. The red skins are so soft and delicious, there’s no need to peel them – BUT if you just can’t get past the skins go ahead and peel them first, either way this recipe is amazing! The garlic: If you want stronger garlic flavor I recommend 1 1/2-2 teaspoons garlic powder. Want gravy? Try my famous Beef Broth Brown Gravy – it’s so simple and goes perfectly over mashed potatoes!

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Serves

6

Servings

6

Side Dish
Comfort Food

Ingredients

Ingredients

  • 3 pounds red potatoes peeled if desired
  • 4 tablespoons butter
  • 8 ounces sour cream
  • 1/2 cup whole milk
  • 1 tablespoon minced garlic
  • 1/2-2 teaspoons garlic powder to taste
  • 1/2-2 teaspoons salt to taste
  • 1/4 teaspoon cracked black pepper

Preparation

  1. Cook the potatoes (see directions for stovetop or Instant Pot methods below).
  2. In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.
  3. Use a potato masher OR use your hand mixer to mix your potatoes just until all ingredients are combined – your potatoes should still have a few lumps, do not over-mix!
  4. Taste, add salt and pepper if needed.
  5. Serve and enjoy!

Potatoes – Stovetop Method

Ingredients

  • 3 pounds potatoes cut into quarters

Preparation

  1. Place in a large pot and cover with water (water should come 1 inch above potatoes).
  2. Bring to a boil over HIGH heat, once boiling reduce heat to medium-high.
  3. Boil for 10-12 minutes until potatoes are easily pierced to the center by a fork.
  4. Drain the water and transfer potatoes to a large bowl.

Potatoes – Instant Pot Method

Ingredients

  • 3 pounds potatoes
  • 1 cup water for cooking

Preparation

  1. Place metal rack in the bottom of your pressure cooker.
  2. Add 1 cup water, then place potatoes on metal rack.
  3. Cover, set vent to SEAL position.
  4. Set to PRESSURE COOK or MANUAL for 8 minutes.
  5. Once cook time is up, quick release by turning knob to the VENT position.
  6. Once float valve has dropped, remove lid, drain pot, and transfer potatoes to a large bowl.