| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 pounds Yukon Gold potatoes, quartered
- 8 cloves garlic, peeled
- Kosher salt
- 6 tablespoons butter, cut into pieces
- 1 cup whole milk
- Freshly ground black pepper
- 1/4 cup sour cream
Instructions
- Combine the potatoes, garlic and a pinch of salt in a pot. Add cold water to cover. Bring to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain in a colander.
- To the same pot, add the butter, milk, and some salt and pepper. Heat over medium heat until the milk is steaming and the butter melted. Add the potatoes and garlic back to the pot and mash until smooth. Fold in the sour cream. Taste for seasoning and add salt and pepper as needed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 328 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 40 mg |
| Sodium | 689 mg |
Reviews
Followed the recipe exactly. Absolutely delicious! Thanks so much, Nancy! Keep those fantastic recipes coming.
Absolutely my new favorite… Thanks Nancy
Used Russet potatoes as that’s what I had on hand. Other than that I followed the recipe exactly, and the garlic mashed potatoes were fabulous. I might add some more garlic next time because we are garlic lovers. Oh and I added some parsley for color.
Very creamy…could have used a bit more garlic.
Awesome recipe very good and creamy