Garlic Mashed Potatoes Recipe
Experience the creamy, garlicky goodness of mashed potatoes, a side dish that perfectly balances comfort and flavor. It’s a versatile addition to any meal, ideal for both casual dinners and special occasions.
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Servings: 6
Ingredients
- 3 pounds red potatoes peeled if preferred; see note
- ½ cup whole milk
- 8 ounces sour cream
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 –2 teaspoons garlic powder adjust to taste
- 1 –2 teaspoons salt adjust to taste
- ¼ teaspoon cracked black pepper or ⅛ teaspoon ground black pepper
Instructions
- Cook the potatoes following the stovetop or Instant Pot directions provided below.
- Once the potatoes are cooked and drained, transfer them to a large mixing bowl while still hot. Add the butter, sour cream, milk, minced garlic, garlic powder, salt, and pepper.
- Mash the potatoes using a potato masher or a hand mixer. For a slightly chunky texture, stop mashing once all ingredients are evenly combined. Be careful not to over-mix, as this can result in gummy potatoes.
- Taste the mixture and adjust the seasoning with more salt and pepper if necessary. Serve warm and enjoy this comforting side dish.
Potatoes – Stovetop Method
- Quarter the potatoes and place them in a large pot. Fill the pot with water, ensuring the water level is at least 1 inch above the potatoes. Bring the water to a vigorous boil over high heat, then reduce the heat to medium-high. Let the potatoes cook for 10–12 minutes or until a fork can easily pierce through the center of each piece. Drain the water and immediately transfer the cooked potatoes to a large mixing bowl.
Potatoes – Instant Pot Method
- Place a metal rack at the bottom of the pressure cooker and add 1 cup of water. Arrange the potatoes on the rack and secure the lid. Set the vent to the SEAL position and select PRESSURE COOK or MANUAL mode, setting the timer for 8 minutes. Once the cooking cycle is complete, quickly release the pressure by turning the vent knob to the VENT position. Wait for the float valve to drop, then carefully remove the lid. Drain the liquid from the pot and transfer the potatoes to a large mixing bowl.
Notes
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The Potatoes:
- These mashed potatoes are my absolute favorite, always made with red potatoes.
- I never peel them because the red skins are soft, flavorful, and add a delightful texture.
- If you prefer, you can peel them before cooking—this recipe is fantastic either way!
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The Garlic:
- For a more robust garlic flavor, use 1 1/2 to 2 teaspoons of garlic powder.
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Want Gravy?
- Pair these mashed potatoes with my famous Beef Broth Brown Gravy—simple to make and a perfect match!