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Want to know how to make mashed potatoes that are jam-packed full of flavour? Look no further because this mashed potatoes recipe has been polished off with parmesan, sour cream and garlic for a mouthful of flavour with every bite.
Is a great meal really complete without a great side dish? We don’t think so, which is why we’ve added this creamy mashed potato recipe to our list of favorites alongside our crispy parmesan asparagus with garlic butter, our parmesan roasted carrots and our buttery sautéed green beans. Unlike other mash potato recipes, our mash is not just made up of butter, but SOUR CREAM! Half butter, a good amount of sour cream and hot milk make the most perfect creamy mashed potatoes to go with anything for a quick and easy dinner. What to do with leftovers? What leftovers?
CREAMY MASHED POTATOES
Like our browned butter mashed potatoes with garlic parmesan and our mashed sweet potatoes, this mashed potatoes recipe is perfect for any occasion. Whether it be after a hectic day at work, or a festive dinner like Easter, Christmas or Thanksgiving! With only five main ingredients, you guys will love these just as much as we do!
This creamy mash has been in our family for years. We’re not big on measuring things, so imagine how hard it was to add ingredients while measuring them at the same time to make sure I could give you guys the BEST mashed potatoes of your life.
HOW TO MAKE MASHED POTATOES
- Make sure you start with the best potato possible. If you’re in the US, go for Yukon golds or Russet potatoes. In Australia, choose Dutch Creams, Creme Gold or Creme Royale.
- Salted water for boiling — not adding salt to the water will yield bland tasting potatoes.
- Softened unsalted butter — using unsalted ensures you have full control of how salty your mash comes out.
- Sour cream — makes them EVEN CREAMIER when compared to regular potatoes.
- Garlic — use fresh where possible.
- Fresh shredded parmesan cheese — adds incredible flavour.
- Hot milk — why hot milk? To ensure your potatoes are still warm after mashing.</li>
HOW LONG TO BOIL POTATOES FOR MASH
Cut your potatoes into the same sized pieces to ensure they all cook evenly and at the same time.
Boil potatoes in salted water until JUST fork-tender. Try not to over cook too much as they can become quite sticky or gluey when overcooked.
Sauté garlic in some butter until fragrant.
Drain potatoes and add in the hot milk, cooked garlic, remaining butter and sour cream.
Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. You can also use an electric hand mixer to ensure a smoother consistency. Beat just enough for them to smooth out while being extra careful not to over beat as they may become gluggy.
OPTIONAL ADDITIONS
You can add almost anything and they will taste amazing. Some optional ingredients include:
Onions: green onions, shallots, red onion (again, add to the water with the potatoes and cook together).
Garlic: finely chop a couple of cloves and cook with melted butter before adding them into your mash.
Fresh herbs like thyme, parsley, chives or rosemary.
Cream cheese
Bacon: crisp up some bacon bits before adding them in. Don’t forget to leave some to garnish with just before serving.
Parmesan cheese
FAQ’S
You can freeze leftovers in an airtight container and store them in the refrigerator for up to three days.
When you reheat your potatoes, add one to two tablespoons of milk per cup of potatoes. Warm them up in the microwave in 30-second intervals or in a pot on the stove on medium-low heat.
WHAT TO SERVE WITH MASHED POTATOES?
Garlic Herb Butter Roast Chicken
Slow Cooker Barbecue Ribs
Garlic Herb Prime Rib Roast
Roast Turkey
Turkey Gravy Recipe
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Easy Creamy Mashed Potatoes
Ingredients
- 2 pounds potatoes Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale
- 1 teaspoon salt
- 1/2 cup milk hot
- 1/3 cup unsalted butter softened, close to room temp is best
- 6-8 cloves garlic finely chopped
- 1/4 cup sour cream reduced fat
- 1/4 cup parmesan cheese fresh shredded, optional
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon fresh parsley chopped to garnish, optional
Instructions
- Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.
- Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
- When potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.
- Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.
- Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)
- Add in the parmesan cheese. Season with salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These mashed potatoes sound incredibly comforting! Swapping fresh garlic for garlic salt was a smart move—flavor still on point! For an even richer experience, imagine pairing them with Popeyes mashed potatoes with Cajun gravy popeysmenu.com/popeyes-sides-menu—a match made in comfort food heaven!
This was truly a hug from the inside. Absolutely delicious….we added zucchini bc my mom is allergic to mushrooms. Amazing. Sharing recipe with my whole family. I did crock pot but I wonder if the Dutch is better?
Thank you!!! 😊
I throw 2 or 3 cloves of garlic in with the taters when cooking. Then mash them, they add great mild garlic flavor. Russet potatoes are the best.