Nicely pair these delicious garlic mashed potatoes with meatloaf, roast or any other favorite dish. This garlic mashed potato recipe is loaded with flavor and cooked to a smooth perfection. If garlic isn’t for you, try The Best Mashed Potatoes recipe or if you’re on a time crunch, try our Surprisingly Awesome Instant Potato Recipe. Have time to Roast Garlic for this recipe? Definitely try our Roasted Garlic Recipe.
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Ingredients For Garlic Mashed Potatoes
- Potatoes – russet or gold potatoes work well with this recipe.
- Butter – creaminess.
- Sour Cream – flavor.
- Chicken Broth – use canned, boxed or make your own chicken bouillon cubes and water. Use 1 cube per ½ cup water.
- Milk/half and half/heavy whipping cream – your choice based on health choices.
- Garlic – flavor.
- Salt – flavor enhancement.
- Chives – flavor enhancement.
- Pepper – flavor enhancement. White pepper is great to use with potatoes.
- Romano Cheese – rich flavor.
- Parsley – decoration.
See recipe card for quantities.
Instructions How to Make Garlic Mashed Potatoes
Peel potatoes with potato peeler. Cut potatoes into approximately 1 inch cubes.
Place potatoes in a medium pan, cover with 1 inch of water, bring to a boil over medium-high heat. Cook approximately 15 minutes or until fork tender. Remove from heat.
Strain potatoes. Meanwhile, place butter in bottom of pan. Place potato over ricer over pan and work in batches, scooping cooked potatoes into ricer and pressing through. Continue until all potatoes are completed. Allow butter to melt under potatoes while preparing broth.
In a glass measuring cup, measure ½ cup water, add 1 chicken bouillon cube and microwave 1 ½ minutes. Add sour cream, chicken broth, heavy cream, garlic, salt, chives, white pepper, and cheese (if using) to riced potatoes. Stir until mixed. Top with parsley.
Hint: Ricing potatoes leaves no allowance for undercooked or chunky mashed potatoes.
Substitutions
- Heavy Whipping Cream – you can use half and half or milk.
- Chicken Broth – use canned, boxed or make your own chicken bouillon cubes and water. Use 2 cubes per 1 cup water.
Variations
- Bacon – Add 1.4 cup cooked chopped bacon when mixing in remainder of ingredients.
Equipment
Potato Ricer – Find It Here.
Pan - Find It Here.
Wooden Spoon – Find It Here.
Storage
Store the refridgerator in sealed container or saran wrap. Good for 3 days.
Top tip
Placing the butter in the bottom of the hot pan helps melt the butter and allows for easy mixing without overmixing the potatoes.
Related
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Garlic Mashed Potato Recipe
- Total Time: 30
- Yield: 12 1x
Description
Nicely pair these delicious garlic mashed potatoes with meatloaf, roast or any other favorite dish. These garlic mashed potatoes are loaded with flavor and cooked to a smooth perfection. If garlic isn’t for you, try The Best Mashed Potatoes recipe or if you’re on a time crunch, try our Surprisingly Awesome Instant Potato Recipe.
Ingredients
5 pounds Russet or Yukon Gold potatoes
2 sticks Butter, unsalted or 16 Tablespoons
½ cup light Sour Cream or Sour Cream
½ cup Chicken Broth, canned, boxed or 1 chicken bouillon cube in ½ cup water
½ cup Milk(healthiest) or Half and Half(healthier) or Heavy Whipping Cream
½ teaspoon Garlic powder
½ teaspoon Salt (If using unsalted butter)
¼ cup Chives
½ teaspoon Pepper, white preferred, black ok
1 cup Romano or Parmesan Cheese (optional: less healthy)
1 Tablespoon Parsley, fresh, chopped (optional)
Instructions
Peel potatoes with potato peeler. Cut potatoes into approximately 1 inch cubes.
Place potatoes in a medium pan, cover with 1 inch of water, bring to a boil over medium-high heat. Cook approximately 15 minutes or until fork tender. Remove from heat.
Strain potatoes. Meanwhile, place butter in bottom of pan. Place potato over ricer over pan and work in batches, scooping cooked potatoes into ricer and pressing through. Continue until all potatoes are completed. Allow butter to melt under potatoes while preparing broth.
To Make Chicken Broth: In a glass measuring cup, measure ½ cup water, add 1 chicken bouillon cube and microwave 1 ½ minutes.
Add sour cream, chicken broth, heavy cream, garlic, salt, chives, white pepper, and cheese (if using) to riced potatoes. Stir until smooth. Top with parsley.
Notes
HINT: Ricing potatoes leaves no allowance for undercooked or chunky mashed potatoes.
Pro Tip: Placing the butter in the bottom of the hot pan helps melt the butter and allows for easy mixing without overmixing the potatoes.
Storage: place in airtight container in refrigerator for 3 days.
- Prep Time: 15
- Cook Time: 15
Leslie says
Love this twist on mashed potatoes!