Velvety and smooth, garlic mashed potatoes with sour cream are the best and most flavourful mashed potatoes ever. They are garlicky, buttery, creamy, and all around comfort. Plus, this easy side dish can be made ahead of time to make dinner even easier.
Serve garlic mashed potatoes on the side of pretty much any dish to instantly elevate it. Try it with steak, roast chicken, turkey, lamb chops, and salmon. And let's not forget it on your Thanksgiving dinner table, alongside garlic green beans, roasted butternut squash, and sweet potato casserole.
Ingredients
- potatoes - I would recommend Yukon gold or russet potatoes, or a combination of the two. They make for the creamiest potatoes when mashed.
- butter - I used unsalted butter. You can use salted butter but then do not add any additional salt.
- sour cream - can be substituted with cream cheese.
- whole milk - can be substituted with half-and-half cream, or half heavy cream and half milk.
- salt and pepper
- fresh parsley - optional, for garnish on top.
You will also need a large pot and a potato masher.
How to Make the Best Garlic Mashed Potatoes with Sour Cream
- Boil the potatoes. Place potatoes and whole garlic cloves in a large pot and cover with salted water (covering the potatoes by about an inch). Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain and mash. Drain and place back in the pot. Use a potato masher (or a fork) to mash the potatoes and garlic.
- Add remaining ingredients. Add in the butter and sour cream and mix together with a spoon, until melted and incorporated into the potatoes. Stir in the milk and add salt and pepper, to taste.
- Serve. Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.
Tips for Creamy Garlic Mashed Potatoes
- Chop the potatoes into small pieces. Chop the potatoes into 1-inch pieces to ensure even and consistent cooking.
- Use a potato masher. Mash the potatoes with a simple potato masher and then mix all the ingredients together with a spoon. For extra creamy potatoes, use an electric hand mixer to mix the ingredients together after mashing.
- How to store: Store mashed potatoes in an airtight container in the refrigerator for up to 3 days.
- How to make ahead: You can make this up to 3 days ahead. Reheat in the microwave or oven. You can also reheat on the stove but you may need to add in some extra butter to make it nice and velvety before serving.
More Potato Recipes
- The Best and Creamiest Mashed Potatoes
- Creamy Potatoes Au Gratin
- Hasselback Potatoes with Garlic Herb Butter
- Crispy Air Fryer French Fries
- Savoury Mashed Sweet Potatoes
- Slow Cooker Loaded Baked Potato Soup
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Garlic Mashed Potatoes with Sour Cream
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Velvety and smooth, garlic mashed potatoes with sour cream are the best and most flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.
Ingredients
- 2 lbs. Yukon gold or russet potatoes
- 2 cloves garlic
- ½ cup unsalted butter (+1 tablespoon for garnish)
- ¼ cup sour cream
- ½ cup whole milk
- ½ teaspoon salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- fresh parsley, finely chopped (optional, for garnish)
Instructions
- Place potatoes and whole garlic cloves in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain and place back in the pot. Use a potato masher (or a fork) to mash the potatoes and garlic.
- Add in butter and sour cream and mix together with a spoon, until melted and incorporated into the potatoes. Stir in the milk and add salt and pepper, to taste.
- Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.
Notes
Equipment used: large pot and potato masher.
Make ahead instructions: You can make this up to 3 days ahead. Reheat in the microwave or oven. You can also reheat on the stove but you may need to add in some extra butter to make it nice and velvety before serving.
How to store: Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Debra says
Loved this! This maybe the only way I'll make mashed potatoes again. Only thing you said to combine butter and sour cream first but cautioned sour cream could separate. I did butter then milk to cool the potatoes down then added sour cream. Either way it was delicious. Thank you
Stephanie Simmons says
These were perfect with the short ribs we had for dinner last night! Thanks for the delicious recipe
Sam Hu | Ahead of Thyme says
Thank you so much Stephanie! So happy to hear that!
Katie says
This is my favorite side. I could eat it with anything!