Garlic and Sour Cream Mashed Potatoes
Prep time
Cook time
Total time
Serves: 6 servings
  • 8-10 Golden Yellow potatoes (boiled with skin still intact)
  • 1 tbsp salt
  • ¼-1/2 cup chicken broth
  • ½ cup butter (1 cube)
  • 1 tsp minced garlic or ¼ tsp garlic powder
  • 1 cup sour cream
  • ¼ cup chopped parsley
  • Salt to taste
  1. Wash and scrub the potatoes with warm water,
  2. Cut each potato in quarters then place in a large pot of water with 1 tbsp salt (with enough water so that all potatoes are submerged in water)
  3. Bring to a boil and boil for about 15-20 minutes or until fork can easily be inserted into the largest potato. I like my mashed potatoes a little bit chunky, so I am always careful not to boil them beyond this point. If the potatoes get to the point that they are just falling apart into pieces when you stick a fork in them, then to me this is overdone
  4. Once potatoes are boiled, drain out all water add the chicken broth and start smashing them with an electric hand mixer or a hand held potato masher
  5. Add the cube of butter and garlic while the the potatoes are still hot so that it will all melt
  6. Then mash in remaining ingredients, blending well until your potatoes are nice and creamy
  7. If the potatoes are too thick for your liking, you can always add a little more chicken broth or some milk to get them to the consistency that you'd like
Recipe by Sugar n' Spice Gals at