Easy Garlic Mashed Potatoes Recipe
Creamy, fluffy, and full of cozy garlic flavor, these mashed potatoes are a favorite for weeknight dinners and holiday gatherings. Made with simple ingredients and easy to scale, plus make-ahead and reheating instructions for oven, stovetop, and slow cooker.
Servings: 8 servings
Calories: 230kcal
Ingredients
- 3 pounds Yukon gold potatoes (or red potatoes if preferred), peeled if desired.
- 4 tablespoons butter
- 8 ounces sour cream
- 1/2 cup milk dairy or nondairy or vegetable broth
- 5 garlic cloves peeled and halved
- 1 ½ teaspoons garlic powder to taste
- 1 ½-2 teaspoons salt to taste
- 1/2 teaspoon cracked black pepper or 1/8 teaspoon ground black pepper
- Optional: chopped chives for serving
Instructions
- Cut or quarter the potatoes and place in a large pot with the garlic. Cover with water to reach 1 inch above the potatoes. Bring to a boil over high heat, then reduce to medium-high, and boil for 10-12 minutes.
- Cook until the potatoes are easily pierced in the center with a fork. Drain the water and transfer to a large bowl.
- In a large bowl, combine hot (drained) potatoes, butter, milk, sour cream, garlic powder, salt, and pepper.
- Use a potato masher or a hand mixer (my favorite method) and mix the potatoes just until the ingredients are combined. It's important not to overmix the potatoes! Taste and adjust for salt and pepper if needed.
Notes
- Instant Pot Method: Place the metal rack in the bottom of your pressure cooker. Add 1 cup water, and place potatoes on the metal rack. Cover and pressure cook on manual for 8 minutes. When finished, quickly release the pressure, remove the potatoes, and proceed with the recipe.
- Potatoes: You can use any potatoes you prefer (peeled or unpeeled). I'm using gold potatoes, but red potatoes or russet potatoes (peeled) are also delicious!
- Garlic: I love using whole garlic in this dish, and it generally mixes in really well, but if you don't want bits of garlic, mince it and stir it into the potatoes with the milk and sour cream.
- Making Ahead in the Oven: Add the prepared mashed potatoes into a large baking dish. Cover and refrigerate for up to 3 days. Preheat the oven to 325°F and pour 1/2 cup milk or cream over the potatoes and 2 tablespoons of butter without stirring. Cover tightly with foil and bake for 20-25 minutes, or until warmed through. Stir before serving.
- Making Ahead in a Slow Cooker: Prepare the mashed potatoes, spoon into a slow cooker, cover and keep on low for up to 4 hours. Thirty minutes before serving, switch the heat to high and s tir in 1/2 up cream or milk and 2 tablespoons of butter. Let the milk warm before stirring and serving.
- Making Ahead on the Stovetop: Prepare the mashed potatoes, add 1/2 cup cream or milk and 2 tablespoons butter. Set over low heat and gently stir until warmed through.
- Want to add gravy? I love my easy turkey gravy recipe, especially for Thanksgiving.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 376mg | Potassium: 819mg | Fiber: 4g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 1mg