This Garlic and Sour Cream Mashed Potato recipe is one of my all time favorite mashed potato recipes. Growing up potatoes were always one of my favorite foods. I loved all potatoes…baked potatoes, mashed potatoes, cheesy potatoes, french fries, hash browns. Pretty much, if it was made of potatoes I LOVED it! I always looked forward to the mashed potatoes more than any other food on Thanksgiving day.
In fact, my parents often let me help make the mashed potatoes. So I learned at a pretty young age how to make some delicious homemade mashed potatoes.
By the time I was an adult I thought I had pretty much mastered the art of mashed potato making. That is until I ate dinner at my friend Janelle’s house one time. Her husband was in charge of the mashed potatoes, and I pretty much thought I was going to die and go to heaven when I tasted them. They were SOOOO amazing!
So logically I had to find out his secret. Turns out that the secret to amazing mashed potatoes is all in the SOUR CREAM, something I had never even considered putting in my mashed potatoes before. Now I will never make them without it! This recipe for Garlic and Sour cream Mashed Potatoes just may change your life for the good. This is not the exact recipe my friend’s husband makes, but my own version banking on the secret ingredient, SOUR CREAM. If you’re not a big garlic fan, you could definitely leave the garlic out and just flavor with salt and pepper. Either way, it makes for an amazing side of mashed potatoes, and also is fabulous with gravy.
- 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
- Wash and scrub the potatoes with warm water,
- 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)
- 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
- 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
- Add the cube of butter and garlic while the the potatoes are still hot so that it will all melt
- Then mash in remaining ingredients, blending well until your potatoes are nice and creamy
- 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
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