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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 are the best mashed potatoes I have EVER made!! The only thing I did different was not add the garlic. Everything else I followed the measurements exactly and they were wonderful!!
Give the potatoes more time to boil
You probably used spoiled milk or sour cream. There’s no other reason for them to taste sour.
@Claudia – Some people are very sensitive to the taste of sour cream. As much as I want to try this recipe as written, my son is one of those who will taste it if I add even a tablespoon of sour cream, much less a 1/4 cup. Fresh, uncooked garlic also has a very sharp flavor which some people find off-putting, and may even read as sour. Maybe try sauteing the garlic in some butter before adding it to the potatoes and/or omit the sour cream (add a touch more milk/butter if omitting sour cream). Good luck!
You You can You us0e mayonnaise instead of sour cream with hot milk and your differentan use Mayonnaise
Take a whole head of garlic and cut off the tip. Wrap with foil but before closing drizzle olive oil into the cut end with it facing up. Put in the oven at 350 for half an hour. Once unwrapped cool and squeeze the cloves into the potato mixture. Very mild on the stomach this way.
These are fantastic…I substituted extra sharp cheddar instead of parmesan and roasted garlic instead of chopped. I also added shallot to the water while the potatoes cooked. So creamy and scrumptious! A++
This.. turned out amazing. Just used a little more butter in mine. 😉
I just had oral surgery and was looking for the “right way” to make mashed potatoes. This is definitely it! Very fluffy and delicious – plus I’m a sour cream lover! I used heavy cream instead of milk. Just what I needed to get some sustenance in my system. Thank you for this article!
These are fantastic!!! So fast, super easy to make, and very tasty. I know it’s a hit when my 5 and 2 year old will eat them without debate.
Tried this mashed potato recipe for tonight’s steak dinner and it was so goooddd even without the parmesan and herbs. I steamed the potatoes instead of boiling them so it would absorb less water. Good proportions on the liquids and the sour cream just added that extra yumminess. ? Thanks for this!
YAY! That is great! I am so glad that it turned out well and you enjoyed it for dinner! Thank you for sharing and following along with me! XO
I make my mash this way also, yum. One variation I make when available is adding some shredded kale stirred through just before serving.
I finally made these creamy mashed potatoes this week, and they were wonderful! Dinner included meat loaf and fresh corn that from the freezer, corn on mashed potatoes, an all time favorite.
That sounds like a delicious meal! I need to come to your house;)!! Thanks so much for sharing!