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.
- 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.
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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