Garlic Mashed Potatoes

I love the smooth and creamy texture of these garlic mashed potatoes, but you could also use red potatoes and leave the skin on for a wonderful potato side dish. If you use a potato masher instead of an electric mixer, you’ll get a more rustic mashed potato texture. It’s really a personal preference, and I certainly use both methods, depending on what I’m serving the potatoes with as well as what I’m in the mood for that day.

If you want a more garlicky flavor, feel free to use an extra clove or two in your cooking water. You could also finely mince the garlic and mash it in after the potatoes have cooked. I like the garlic nice and soft with a milder flavor, so I usually cook the cloves right along with my potatoes.

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Garlic Mashed Potatoes

These garlicky mashed potatoes are always a family favorite. They're loaded with flavor, but so easy to make, they're perfect for a busy weeknight dinner. You can use red potatoes if you prefer, but I like a smooth, creamy texture for these potatoes.

Servings

Ingredients

• 8 potatoes, peeled and quartered
• 2-3 cloves garlic, roughly chopped
• 1/4 cup milk
• 1/4 cup sour cream
• 1/4 cup butter
• salt, to taste
• pinch ground white pepper
• snipped chives, for garnish (optional)

Servings Ingredients 8 potatoes, peeled and quartered 2-3 cloves garlic, roughly chopped 1/4 cup milk 1/4 cup sour cream 1/4 cup butter salt, to taste pinch ground white pepper snipped chives, for garnish (optional)

Instructions

1. Bring a large pot of water to boil; add the quartered potatoes and garlic; boil until the potatoes soft, about 20 to 25 minutes. Drain. Transfer the potatoes and cooked garlic to a large bowl.
2. Add the milk, sour cream, butter, salt, and white pepper. Mix with an electric mixer until smooth and creamy. Place in a serving bowl and garnish with chopped chives, if using.