Description
This Best Garlic Mashed Potatoes recipe features creamy Yukon gold potatoes mashed with sour cream, butter, and flavorful garlic for a rich and comforting side dish. Enhanced with granulated garlic and optional roasted garlic cloves or horseradish, these mashed potatoes are fluffy, savory, and perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 3 lbs Yukon gold potatoes (or other thin-skinned potatoes like red or white potatoes)
Dairy & Fats
- 8 ounces sour cream (or crème fraîche, creamy goat cheese, or vegan sour cream)
- 4 tablespoons butter (or vegan butter)
Seasonings
- 1-2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 teaspoons granulated garlic
Optional Additions
- 15-20 whole roasted garlic cloves
- 1-3 teaspoons prepared horseradish, or fresh grated to taste
Garnish
- Chives
- Additional pepper
- More melted butter (optional)
Instructions
- Prepare the Potatoes: Cut the potatoes in half or quarter them if they are larger. Smaller pieces will cook faster, ensuring even tenderness.
- Boil the Potatoes: Place the cut potatoes into a large pot and cover with about 2 inches of water. Add 2 teaspoons of salt. Bring the water to a boil over high heat, then cover and reduce the heat to medium-low. Simmer until the potatoes are fork-tender, approximately 15 minutes depending on their size.
- Drain and Reserve Potato Water: Drain the cooked potatoes well, reserving 1 cup of the hot potato cooking water. If you forget, you can substitute with warm milk later to achieve the desired consistency.
- Mash the Potatoes: Return the drained potatoes to the pot. Add the butter, sour cream, half of the reserved potato water, salt, pepper, and granulated garlic. Using a potato masher, mash the potatoes thoroughly until they become light and fluffy. Whisk with the masher to incorporate air for a smooth texture.
- Adjust Consistency and Flavor: Add more hot potato water gradually to loosen the mash to your preferred consistency, especially if you plan to keep the potatoes warm for a longer time. Taste and adjust salt and pepper as needed. If you want a bit of a kick, stir in horseradish to taste.
- Add Roasted Garlic: If using roasted garlic cloves, mash half of them into the potatoes and stir well. Reserve some whole cloves for garnish for an extra burst of roasted garlic flavor.
- Serve: Before serving, give the mashed potatoes a good stir. Garnish with freshly ground pepper, chopped chives, an optional drizzle of melted butter, and the reserved roasted garlic cloves for a beautiful presentation and enhanced flavor.
Notes
- For creamier mashed potatoes, ensure to mash while the potatoes are hot and add warm potato water or milk gradually.
- You can substitute Yukon gold potatoes with other thin-skinned potatoes like red or white potatoes.
- Optional roasted garlic cloves add a sweet, mellow garlic flavor; to roast garlic, wrap whole garlic bulbs in foil and bake at 400°F (204°C) for about 30-40 minutes until soft.
- Adjust granulated garlic and horseradish amounts based on your preference for garlic intensity and heat.
- To keep mashed potatoes warm without drying, add additional hot potato water and cover the pot tightly.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
