It’s the time of year for all things comfort food, and what is more comforting than a steaming pile of buttery garlic mashed potatoes? Well, if you’re one of my kids, then apparently lots of things. #saywhat? Seriously…I have no idea how I did it, but I’ve managed to raise two small humans who don’t care for any version of this dinnertime staple. It’s one of my great failures as a parent. #kidding #kinda
How to Make Buttery Garlic Mashed Potatoes
Now let’s get real. Mashed potatoes are so easy to make I honestly don’t know why I don’t make them more often. Chop up your potatoes, throw them in some boiling water and wait for them to be fork tender. I usually prefer to over-cook mine because I like mine buttery smooth….chunky is okay, but it’s just not my fave.
Once the potatoes are done to your taste, throw them in a bowl with melted butter, minced garlic, cream cheese, milk, and sour cream and mix, mix, mix. Do be careful not to OVERmix. I did that once and the texture was less than desirable. So move slowly, add the milk a little bit at a time, and mash to your desired texture and stop once you’ve reached it. Add some salt and pepper to taste and serve.
I like to top mine with a bit of dried parsley, mostly just for looks. But these will taste amazing alone, or with gravy or atop some shepherd’s pie….however you want to enjoy them!
More Ways to Cook Potatoes
This tuberous vegetable is such a versatile food. You can prepare it in so many unique and delicious ways, and often feel like you’re eating a completely different meal. French fries, baked potatoes, scalloped, hashbrowns, breakfast hash, tater tots, soups, casseroles, breakfast burritos….the sky is the limit. I’m not sure I’ve eaten any other veggie in so many different ways, but if I had to rank them in order of my favorite, mashed would definitely make the top 5.
Buttery Garlic Mashed Potatoes
- 3 lbs potatoes peeled and diced
- 3 Tbsp butter melted
- 2 Tbsp minced garlic
- 4 oz cream cheese
- 1 cup milk
- 1/4 cup sour cream
- 1 Tbsp dried parsley optional
- Place diced potatoes in a large stock pot and cover with water. Bring to a boil and cook until fork tender, about 20-25 minutes.
- Remove potatoes to a large bowl and mash with melted butter, garlic, cream cheese, and sour cream.
- Slowly add milk until desired consistency is reached. Add salt and pepper to taste. Top with dried parsely, if desired, and serve.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.