My dad always made these amazing Garlic Mashed Potatoes growing up. Everyone loved my dads potatoes, and now everyone loves mine. The secret ingredient: Sour cream!
Garlic Mashed Potatoes
- 8lbs russet potatoes
- 16 oz sour cream
- 6 cloves garlic
- 1/2 cup salted butter
- 1/2 cup milk
- Salt and Pepper to taste
Peel and chop potatoes into 1″ cubes and boil in large pot of salted water until tender. Drain the potatoes.
Here is the controversial part: I like my mashed potatoes lumpy (gasp!). Just mash those suckers up with whatever you have. I like using a potato masher or a pastry cutter, but keep them lumpy.
Peel and mince the garlic. Hack: before peeling the garlic, put the whole clove on your cutting board, lay a large knife on top, and CAREFULLY give it a firm whack with the palm of your hand to smash the garlic. This will allow you to easily remove the peel.
Add the garlic, butter, milk and sour cream and mix until combined.
You can do everything up to this point the night before, and just keep them in the refrigerator. In fact, the longer you let them sit, the more infused garlic flavor will come through.
About 30 minutes prior to serving, place a few pats of butter on the top of the potatoes and pop those babies in the oven at 350 degress for about 30 minutes to give the top a pretty brown color and make sure they are heated all the way through.