Creamiest Garlic Mashed Potatoes – Easy & Foolproof!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Rinse the potatoes, then peel them, removing any dark spots.

Keep the peeled potatoes in cold water to prevent browning and remove excess starch.

Cut the potatoes into halves or quarters if very large.

Drain the cold water and transfer the potatoes to a stainless steel pot.

Add enough cold water to cover the potatoes, bring to a boil, then reduce to a simmer for 15 to 18 minutes until easily pierced with a fork.

Peel and smash the garlic cloves, then transfer them to a small saucepan.

Add 1 1/3 cups of whole milk to the saucepan with the garlic and heat over medium-low until steaming, then remove from heat.

Drain the potatoes well, and if they seem moist, place them over low heat while mashing.

Mash the potatoes using a potato masher, potato ricer, or electric hand mixer while they're hot.

Add the steaming hot garlic milk to the mashed potatoes to achieve desired consistency, using a strainer to keep garlic cloves out.

Continue mashing until smooth and creamy, scraping the sides and bottom of the pot to ensure no lumps remain.

Add 8 tablespoons of softened unsalted butter, 1/4 cup of sour cream, and 1 1/2 teaspoons of salt or salt to taste.

Serve immediately or keep warm over low heat until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens