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Everyone's going to ask to please pass the potatoes over and over again over these buttery, garlicky, creamy, smooth, deeeelicious garlic mashed potatoes!
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
6
Serves
6
Servings
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!
Cook the potatoes (see directions for stovetop or Instant Pot methods below).
In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.
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!
Taste, add salt and pepper if needed.
Serve and enjoy!
Place in a large pot and cover with water (water should come 1 inch above potatoes).
Bring to a boil over HIGH heat, once boiling reduce heat to medium-high.
Boil for 10-12 minutes until potatoes are easily pierced to the center by a fork.
Drain the water and transfer potatoes to a large bowl.
Place metal rack in the bottom of your pressure cooker.
Add 1 cup water, then place potatoes on metal rack.
Cover, set vent to SEAL position.
Set to PRESSURE COOK or MANUAL for 8 minutes.
Once cook time is up, quick release by turning knob to the VENT position.
Once float valve has dropped, remove lid, drain pot, and transfer potatoes to a large bowl.