These garlic mashed potatoes are rich, garlicky and oh so creamy. They will pair well with a hearty beef dish and a big glass of red wine!
- 3 lbs. baby red potatoes, peeled and cut into bite size pieces
- 6–8 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2/3 cup heavy cream
- 1 cup sour cream
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
- Add potatoes to a large pot or dutch oven.
- Fill pot with water until it covers the potatoes by about 1-2 inches.
- Turn heat to high and bring water to a boil.
- Add a few large pinches of salt and boil potatoes over medium high heat for 10-12 minutes or until fork tender. Drain and set potatoes aside.
- Return the large pot to the stove. Add butter and melt it over medium heat.
- Add garlic and saute, stirring constantly for about 1 minute. Remove pot from heat.
- Add potatoes back into the pot along with heavy cream, sour cream and a couple large pinches of salt and a large pinch of pepper.
- Use a potato masher to mash potatoes as you combine them with the other ingredients.
- Mash until well combined and well mashed. Season to taste and garnish with fresh chopped parsley and serve with Beer Braised Beef Short Ribs.
Don’t use low fat or fat free ANYTHING in this recipe! Save the half and half for your morning coffee – these mashed potatoes need heavy whipping cream and full fat sour cream for the very best flavor and texture!
Stick with unsalted butter. Get it? STICK. Butter comes in a stick… 🙂 Anyway, as with literally any recipe you’ll find on this blog, always use unsalted butter. This allows you to really control the amount of salt and adjust the flavor as needed.
Don’t mash the taters too much! Homemade mashed potatoes have lumps – that’s what makes them homemade! Use a potato masher or ricer to get a creamy texture, but don’t worry about getting every last lump out of our luscious mashed potatoes. The more you mash, the higher your risk of getting a gummy, glue textured mess. Keep the mashing to a minimum and embrace the lumps!
Add a splash of heavy cream or milk when reheating these mashed potatoes. If you happen to have leftovers (which is highly unlikely) heat them in a saucepan over medium high heat and add a splash or two of heavy cream to loosen them up. Don’t forget to season them some more a liberal amount of salt and a moderate pinch of pepper.
Keywords: easy mashed potatoes, baby red mashed potatoes, stove top mashed potatoes