2 pounds Russet or Yukon Gold potatoes, peeled and cut into eighths
1 roasted garlic bulb
4 tablespoons butter, room temperature
1 cup whole milk, room temperature
½ cup sour cream, room temperature
2 teaspoons kosher salt
knob of butter and freshly grated nutmeg for garnish
Takes ,
serves 8.
Instructions
Prepare the roasted bulb of garlic and gently squeeze the softened cloves into a bowl, then mash with a fork. Set aside.
Place cut potatoes into a large pot and cover them with cold water. Bring to a boil, then reduce to a simmer, cooking for about 20 minutes or until fork-tender. Drain.
Transfer potatoes to a medium-sized bowl and process with a potato ricer or masher. Add butter and milk and stir. Add garlic, sour cream and salt and stir until all of the ingredients are blended and the potatoes are smooth and creamy. Transfer to service bowl and garnish with a knob of butter and grated nutmeg. Serve immediately.
Garlic Mashed Potatoes
Ingredients
2 pounds Russet or Yukon Gold potatoes, peeled and cut into eighths
1 roasted garlic bulb
4 tablespoons butter, room temperature
1 cup whole milk, room temperature
½ cup sour cream, room temperature
2 teaspoons kosher salt
knob of butter and freshly grated nutmeg for garnish
Directions
Prepare the roasted bulb of garlic and gently squeeze the softened cloves into a bowl, then mash with a fork. Set aside.
Place cut potatoes into a large pot and cover them with cold water. Bring to a boil, then reduce to a simmer, cooking for about 20 minutes or until fork-tender. Drain.
Transfer potatoes to a medium-sized bowl and process with a potato ricer or masher. Add butter and milk and stir. Add garlic, sour cream and salt and stir until all of the ingredients are blended and the potatoes are smooth and creamy. Transfer to service bowl and garnish with a knob of butter and grated nutmeg. Serve immediately.
Garlic Mashed Potatoes
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Creamy, velvety smooth and surprisingly flavourful with roasted garlic.
An essential side, everyone raves about these Garlic Mashed Potatoes!
Whipping up these GARLIC MASHED POTATOES is extremely easy and I do so whenever I need a never-fail side. These potatoes pair especially well with meat and poultry. They also have a place next to a flaky piece of pan-fried fish too.
There are also a few dishes that always get served with creamy mashed potatoes. After making this recipe try them with our OVEN-BAKED HAM or this delicious PORK ROAST. You’ll also enjoy them with our DRY-BRINED TURKEY recipe and of course this MEATLOAF RECIPE. Mashed potatoes were made for this!
Although there are many variations on this classic dish, here’s one of our favourite ways of making it:
Potatoes with more starch, like Russet or Yukon Gold, work best for this recipe. These varieties tend to soak up the milk and sour cream more easily. This leave us with a light, fluffy finished product.
These next few tips may seem trivial, but trust me, they’re important. Prepare one medium-sized potato per guest and cut in pieces that are all relatively the same size. This will ensure the taters cook evenly. Always begin cooking the potatoes in a pot of unsalted cold water and allow at least 20 minutes for them to fully cook.
Although I sometimes use a potato masher to get those cooked potatoes light and creamy, a potato ricer will work too. I’ve placed links to purchase down below. Ricers resemble a giant garlic press and create fluffy potatoes that never get pasty.
The addition of a roasted garlic bulb will give your potatoes a wonderful yet unexpected nutty flavour. Head HERE for our recipe on how to prepare a bulb of garlic in this way.
The sour cream, butter and milk are what make these potatoes so smooth and creamy. Having those three ingredients at room temperature when you begin helps prevent the potatoes from getting too cool as you process them.
I suggest you prepare this and send it to the table straight away so it remains light and soft-textured. Sometimes potatoes that sit tend to bulk-up and harden and no one enjoys that!
Of course mashed potatoes also have other uses. We recently post this story for a classic COTTAGE PIE RECIPE, where mashed potatoes act as a cover for the casserole dish. This mashed recipe works really well but so does this one for PARMESAN MASHED POTATOES. Try both and let us know which one you like best!
These GARLIC MASHED POTATOES offer the perfect balance of flavour and texture. Try them with your favourite main!
2 pounds Russet or Yukon Gold potatoes, peeled and cut into eighths
1 roasted garlic bulb
4 tablespoons butter, room temperature
1 cup whole milk, room temperature
½ cup sour cream, room temperature
2 teaspoons kosher salt
knob of butter and freshly grated nutmeg for garnish
Directions
Prepare the roasted bulb of garlic and gently squeeze the softened cloves into a bowl, then mash with a fork. Set aside.
Place cut potatoes into a large pot and cover them with cold water. Bring to a boil, then reduce to a simmer, cooking for about 20 minutes or until fork-tender. Drain.
Transfer potatoes to a medium-sized bowl and process with a potato ricer or masher. Add butter and milk and stir. Add garlic, sour cream and salt and stir until all of the ingredients are blended and the potatoes are smooth and creamy. Transfer to service bowl and garnish with a knob of butter and grated nutmeg. Serve immediately.
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