Garlic Mashed Red Potatoes
Creamy, skin on red potatoes mashed with boiled garlic, melted butter, sour cream, and warm milk.
Equipment
- Large pot
- Colander
- Potato Masher
- Small bowl for melting butter
Ingredients
Main Ingredients
- 2 ½ lb red potatoes quartered, skins on
- 1 tbsp salt for the cooking water; most is drained
- 3 cloves garlic peeled
- ¼ cup unsalted butter melted
- ¼ cup sour cream
- ¼ cup warm milk or heavy cream plus 1 to 2 tbsp if needed
- ½ tsp kosher salt or to taste
- ¼ tsp ground black pepper or to taste
Instructions
Cooking
- Start the water. Bring a large pot of water with 1 tbsp salt to a boil.
- Simmer. Add the potatoes and garlic and boil 20 to 30 minutes, until a fork pierces them with no resistance.
- Dry out. Drain, return to the hot pot, and let the steam escape for 2 to 3 minutes.
- Add dairy. Pour in the melted butter, sour cream, and warm milk.
- Mash. Mash by hand until as smooth as you like, or beat briefly on low for a creamier finish.
- Season. Stir in 1/2 tsp kosher salt and the pepper, loosen with extra milk if needed, and serve hot.
Notes
Substitutions: Use plain Greek yogurt in place of the sour cream, or roasted garlic in place of the boiled cloves.
Tips: Do not overmix and always warm the dairy first.
Storage: Refrigerate up to 3 to 4 days and reheat to 165 degrees F with a splash of milk.