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
Easy Creamy Mashed Potatoes
Ingredients
- 2 pounds potatoes Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale
- 1 teaspoon salt
- ½ cup milk hot
- ⅓ cup unsalted butter softened, close to room temp is best
- 6-8 cloves garlic finely chopped
- ¼ cup sour cream reduced fat
- ¼ 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.
Agnes says
I tried the recipe and it was delicious . I put garlic powder instead of garlic cloves. It will be one of my dishes at my family gatherings
Keyara says
Hey , do I use the entire bag of potatoes ?
Florence says
Hi,
Instead of sour cream, can I use yoghurt?
Karina says
Yes you can as long as it is plain
Marquita Sozio says
I would be sure to drain the plain yogurt before adding to the semi-mashed potatoes. Then season and serve.
Michelle says
These were delicious and easy to make. This will definitely be my go to recipe!!
Anne Bakerim says
Karina, thanks! This looks so simple to make, yet looking really satisfying and tasty!
Lynda says
What a great tip to heat your milk so the potatoes don’t get cold. So simple. I usually put a little sour cream in my mashed potatoes, but I like your recipe with less butter and more sour cream to make the dish even creamier. Of course, garlic…lots of garlic. My husband doesn’t like Parmesan cheese so we use sharp cheddar cheese to give the potatoes some depth. Sometimes for seasoning, I add a little cayenne pepper for a little kick or ancho chili pepper or chipotle chili pepper.
Robin says
I look forward to making these on Christmas eve to go with Maryland lump crab cakes, big green salad and brussell sprouts. Thank you for sharing!
Moni says
Substitute a big splash heavy cream vs sour cream.
Alisha says
I haven’t made these yet but I’m planning on using this recipe for my thanksgiving dinner tomorrow.. I’m not that big of a sour cream fan, if I were to substitute it with cream cheese would I use the same measurements?
Neil says
When I make simple baked potatoes, I like to serve them with cream cheese. I believe your “riff” on the recipie will work well.
When I made the recipient for roast beef dinner I added horse radish to the recipie. Tastes great.
Maricela Padilla says
I have never made mashed potatoes so I’m looking forward to trying out your recipe for Thanksgivings