Garlic Mashed Potatoes
Tender russet potatoes mashed with garlic, butter, sour cream, and half and half for a creamy, comforting side ready in 30 minutes.
Ingredients
Ingredients
- 3 pounds russet potatoes peeled and cut into 2-inch chunks
- 6 garlic cloves
- 0.5 cup unsalted butter cubed
- 3 tablespoons sour cream
- 0.75 cup half and half warmed
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Ingredients
- Place the peeled and cut potatoes in a large pot and cover with cold water. Add a teaspoon of kosher salt, bring to a boil, then cover and reduce heat to a simmer for 15–20 minutes, or until potatoes are tender.
- While the potatoes cook, add garlic cloves to a small saucepan, cover with water, bring to a boil, then simmer for 2 minutes. Drain and set garlic aside.
- Drain the cooked potatoes and return them to the pot off the heat. Add cubed butter, warmed half and half, sour cream, and the cooked garlic. Mash until mostly smooth with a few small lumps for texture.
- Season with kosher salt and freshly ground black pepper to taste. Transfer to a serving bowl and garnish with chopped parsley if desired.
Notes
Let mashed potatoes cool at room temperature for no more than two hours before storing. Store in an airtight container in the fridge for up to 4 days or freeze for 2 months.
Reheat gently on low heat, stirring in a bit of milk or cream until smooth. Ensure they reach 165°F before serving.