For more mashed potatoes recipes, head on over to my popular posts for Garlic Sour Cream Mashed Potatoes, Slow Cooker Mashed Potatoes, and Slow Cooker Mashed Sweet Potatoes. One of my most favorite side dishes ever is potatoes. I could really eat them any style – roasted, smashed, diced, shredded… but these garlic mashed potatoes with sour cream are my absolute favorite! The combination of red potatoes, butter, sour cream, plus minced garlic is just divine. Plus, I like to add a little extra kick of garlic with some garlic powder and just a pinch of salt and cracked black pepper to round it all out. And if your oven and stove are already jam-packed with other holiday goodies, no need to panic, because I’ve also included directions for making these mashed potatoes in the Instant Pot!
Here’s How you Make it
Would you believe that the creamiest garlic mashed potatoes of all time are also super simple and easy to make? Seriously it’s a breeze! I’ll walk you through it.
Why this Recipe Works
Let me convince you why these mashed potatoes are the BEST you will ever try.
Red potatoes — Although you can use any potato in this recipe, I very much prefer red (or even yellow) over a russet. The skins are soft, so no need to peel them. They cook up fast, and whip up so creamy you’ll never want to use another potato! Garlic — Minced, powdered, roasted, diced, any way you like it, you must add it to these potatoes. It takes them from meh to marvelous! Trust me on this one. Dairy — The secret to creamy, smooth, silky mashed potatoes is using both sour cream and milk when you whip them up. Don’t worry, I promise 8 ounces of sour cream isn’t as much as you think and it will blend in just fine along with the ½ cup of whole milk. You won’t want to skimp on these ingredients. Easy — There just isn’t an easier, more flavorful recipe for garlic mashed potatoes out there. From cutting to cooking to mashing to table, all in under an hour.
Cooking Potatoes on the Stovetop
Cooking Potatoes in the Instant Pot
How Many Potatoes Should you Make Per Person for Mashed Potatoes?
A good rule is to make about a half a pound of potatoes per person. So for this recipe, I use 3 pounds, which works out to 6 servings.
Expert Tips
Use red potatoes (or yukon gold potatoes) if at all possible. And don’t peel the potatoes. Together, the two parts of these potatoes make the best mashed potatoes ever! This is the way my mother always made mashed potatoes and I absolutely love them. The red skins are so soft and delicious, and there’s no need to peel them. However, if you just can’t get past the skins go ahead and peel them first, either way this recipe is amazing! For an even stronger garlic flavor, up the garlic powder to 1 ½ -2 ½ teaspoons or use smashed whole garlic cloves. Are you potatoes incomplete without gravy? Mine too! For the best gravy to go with mashed potatoes, try my famous Beef Broth Brown Gravy — so simple and goes great over these garlic mashed potatoes. Cut the red potatoes into equal pieces (halves should suffice) so that they all cook evenly in the pot.
More Recipes to Try
Easy Chicken Gravy Beef Broth Brown Gravy Instant Pot Chicken and Potatoes Roasted Sweet Potatoes Best Baked Potato Wedges Perfect Thanksgiving Turkey Braised Beef Short Ribs
Did you make these super creamy garlic mashed potatoes? WOOHOO – please rate the recipe below!
