Okay let’s talk potatoes. I live in a household where potatoes are feared and not loved. Unless it is french fries, it is super hard to get both my kids and husband to eat potatoes. That includes sweet potatoes! Um what? I know. Thanksgiving being my favorite holiday ends up being tricky in the food department! As for myself, I love potatoes and especially a good helping of garlic mashed potatoes.
I make mashed potatoes occasionally and decided this time I would add a little more garlic than normal, would keeps the potato skins on to save me the hassle of shaving off the skins, and whip the potatoes longer in my kitchen aid to make them more creamy. And guess what? My kids and hubby both asked for a second serving of these whipped up taters! It was like music to my ears and made me so incredibly happy!
So the key to a good mashed potatoes is lots of garlic and not rushing the making of them. I whipped them for at least a few minutes to make sure most of the big chunks were gone, making the texture a little better for my kids. Also, I did half and half instead of just milk or all cream making it not too thick, but super smooth! Sometimes too much cream will make it too thick and not creamy. The combo of the two made the texture perfect!
I serve these mashed potatoes with our classic meatloaf with sausage, or our Mississippi pot roast. Both incredible dishes to serve a heaping pile of garlic mashed potatoes with. Yum yum yum! I can’t wait to make these again, and you don’t have to wait til the holidays to make them too! Plan to make them this week and let us know what you think! Happy get fooding!
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Creamy Garlic Mashed Potatoes
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Loading...Perfectly creamy and flavorful garlic mashed potatoes that everyone is sure to love! Packed with butter and garlic, it is perfect dinner side!
Ingredients
- 3 lb russet or Yukon gold potatoes, about 4 large
- 1 stick salted butter, plus 2 TBLS for garnish
- 1 tsp garlic powder
- 1/2 cup half and half
- 1/2 cup sour cream
- Sea salt and pepper to taste
- Parsley for garnish
Instructions
In a large pot fill with water half way, and put on the stove over high heat.
Chop your potatoes into small chunks and throw in boiling water. (If you want to skin your potatoes, do so before chopping.)
After you can pierce a potato easily with a fork, strain potatoes getting rid of all the water.
Put the potatoes into a mixer with the butter and let the butter melt.
Mix together with rest of ingredients until super smooth.
Top with additional butter and parsley and serve immediately. Enjoy!
Notes
1. We enjoy our potatoes skin on and saves you a few extra minutes of prep. But if you don't like the skin, with a potato peeler, peel of the skin before chopping. --- 2. Add more half and half to your potatoes if they are too thick. Same goes for garlic, salt, and pepper. Add more if needed. --- 3. If you don't half and half, milk or cream will be a great substitute. --- 4. Unsalted butter will also work great in place of salted butter if you don't have it.
