How To Make Mashed Potatoes full flavoured with butter, sour cream, garlic and parmesan cheese. Perfect for the any time of the year!
With a table full of food, the most loved and devoured foods are side dishes. Specifically, these easy creamy Mashed Potatoes. The secret to this mash though is not an abundance of butter, but SOUR CREAM! Half butter, a good amount of sour cream and HOT MILK make the most perfect creamy mash to go with anything for a quick and easy dinner. What to do with leftovers? What leftovers?
MASHED POTATOES
Perfect for any occasion, whether it be after a hectic day at work, or a festive dinner like Easter, Christmas or Thanksgiving! With only 5 main ingredients, you guys will love these just as much as we do!
These creamy mashed potatoes have been in our family for years. We don’t normally measure anything, 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 potatoes of your life.
How to make homemade mashed potatoes
- Make sure you start with the best potato possible. In America, 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 —Â why hot milk? To ensure your potatoes are still warm after mashing.
How long to boil potatoes for mashed potatoes
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 beaters 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 add-ins
You can add almost anything and they will taste amazing. Some optional ingredients:
Onions:Â 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
Chives
Fresh herbs like thyme, parsley 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
Freezing leftovers
You can freeze leftovers in an airtight container and store them in the refrigerator for up to 3 days.
Reheat
When you reheat mashed 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?
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Garlic Herb Prime Rib Roast
Roast Turkey
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Easy Creamy Mashed Potatoes
Ingredients
- 2 pounds (1kg) potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
- 1 teaspoon salt
- 1/2 cup hot milk, or more
- 1/3 cup unsalted butter, softened (close to room temp is best)
- 6-8 cloves fresh garlic finely chopped
- 1/4 cup sour cream (reduced fat)
- 1/4 cup fresh shredded parmesan cheese, optional
- Salt and Pepper, to taste
- 1 tablespoon fresh chopped parsley to garnish, optional to garnish
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.
Samantha Walker says
Take any mashed potatoes to the next level, add a tiny bit of Mayo. NOT MIRACLE WHIP! Add a half teaspoon to a teaspoon at a time. Taste test a tiny bit of the mashed potatoes as you go along.
Samantha
Will says
Not bad! But…
I didn’t have fresh Parmesan so I used the dry stuff, used less milk and sour cream cause I wanted it more rustic even though it still came out creamy… oh! and I used salted butter (since I never have unsalted) and it still came out good.
Thanks!
Kristine S says
I love these potatoes. Unfortunately, as I was chopping the garlic, it did not smell good to me. I used garlic salt instead and it was delicious anyhow (thank goodness!). Next time I will cut back on the amount of milk I used as I like them thicker. Not use to making mashed potatoes, but the more I do, the more familiar I’ll be when adding liquids. Very flavorful!
Thomas says
Mashed potatoes look so tasty & tempting
Michael says
Use a potato ricer. It results in a creamy and light mashed potato.
Mark S Fisher says
Very smooth, tasty, and creamy. A Thanksgiving hit. Thanks.
Anila says
Best mashed potatoes I ever made! Delicious!
Audrey says
I made it exactly as followed and hands down the best mash potatoes I have ever had! I also tried the recipe with cauliflower and heavy cream instead for low carb and it was perfect. These will now be a holiday staple in our house.