Garlic Mashed Red Potatoes are a delicious twist on the classic mashed potato dish. With the creamy texture of red potatoes combined with the rich flavor of garlic, this comforting side dish is perfect for any meal. Whether it’s a holiday dinner, a family gathering, or just a casual weeknight dinner, these mashed potatoes will surely impress!
Why Make This Recipe
Making Garlic Mashed Red Potatoes is simple and rewarding. You get to enjoy the buttery and garlicky goodness that pairs well with various main courses. Plus, this recipe allows for easy customization to suit your taste. Whether you want them extra creamy or with a bit more garlic, you can adjust the ingredients to make them your own!
How to Make Garlic Mashed Red Potatoes
Ingredients
- 2 1/2 pounds red potatoes, quartered
- 1/4 cup salted butter, melted
- 1/4 cup sour cream
- 1/4 cup warm milk or heavy cream
- 2-3 garlic cloves, peeled (more or less as desired)
- Kosher salt, to taste
- Ground black pepper, to taste
Directions
- Boil Potatoes: Start with a large pot of water. Stir in 1 tablespoon of salt and bring it to a boil over medium heat. Add the quartered red potatoes and 2-3 peeled garlic cloves to the pot. Cook for 20 to 30 minutes until you can easily insert a fork into the potatoes. Drain the potatoes and place them back in the pot. Let the steam evaporate for a few minutes.
- Mash: Add the melted butter, sour cream, and warm milk to the drained potatoes. Use a potato masher to mash everything together. For extra creaminess, use an electric mixer. If you want them even creamier, add 1 to 2 tablespoons of heavy cream.
- Serve: Season the mashed potatoes with salt and black pepper to taste. Serve them warm. Enjoy them plain or topped with gravy or melted cheese.
How to Serve Garlic Mashed Red Potatoes
Garlic Mashed Red Potatoes are versatile and can be served with many dishes. They go well with roasted meats, grilled chicken, or even as a base for a savory casserole. Pair them with your favorite gravy, sprinkle some cheese on top, or enjoy them by themselves.
How to Store Garlic Mashed Red Potatoes
If you have leftovers, store them in an airtight container in the fridge. Garlic Mashed Red Potatoes can last for about 3 to 5 days in the refrigerator. To reheat, just place them in a pot over low heat, adding a splash of milk or cream to keep them moist.
Tips to Make Garlic Mashed Red Potatoes
- Use fresh garlic for the best flavor.
- Adjust the amount of garlic based on your preference—more for a richer garlic taste or less for a milder flavor.
- For a smoother texture, mash the potatoes while they are still hot.
- Consider adding herbs like chives or parsley for an extra touch of flavor!
Variation
You can add different ingredients to make Garlic Mashed Red Potatoes unique. Consider adding cheese for a cheesy version, or mix in some roasted garlic for a deeper garlic flavor. You could also sprinkle some crispy bacon bits on top for a delicious crunch!
FAQs
1. Can I use other types of potatoes?
Yes, while red potatoes are great for mashing, you can use Yukon gold or russet potatoes as well.
2. Is there a dairy-free version of this recipe?
Absolutely! You can substitute butter with olive oil or a vegan butter alternative, and use almond milk or coconut milk instead of sour cream and milk.
3. Can I freeze Garlic Mashed Red Potatoes?
Yes, you can freeze them! Just make sure to let them cool completely, then store in an airtight container or freezer bag. They can last for up to 2 months. When ready to eat, thaw and reheat on the stove or in the microwave.
Garlic Mashed Red Potatoes
Ingredients
Main Ingredients
- 2 ½ pounds red potatoes, quartered
- ¼ cup salted butter, melted
- ¼ cup sour cream
- ¼ cup warm milk or heavy cream
- 2-3 cloves garlic, peeled more or less as desired
- to taste Kosher salt
- to taste Ground black pepper
Instructions
Preparation
- Start with a large pot of water. Stir in 1 tablespoon of salt and bring it to a boil over medium heat.
- Add the quartered red potatoes and 2-3 peeled garlic cloves to the pot. Cook for 20 to 30 minutes until you can easily insert a fork into the potatoes.
- Drain the potatoes and place them back in the pot. Let the steam evaporate for a few minutes.
Mashing
- Add the melted butter, sour cream, and warm milk to the drained potatoes.
- Use a potato masher to mash everything together. For extra creaminess, use an electric mixer.
- If you want them even creamier, add 1 to 2 tablespoons of heavy cream.
Serving
- Season the mashed potatoes with salt and black pepper to taste and serve them warm.
- Enjoy them plain or topped with gravy or melted cheese.
