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Jessica T. Brown

Delicious Creamy Garlic Mashed Potatoes

A creamy, garlicky mashed potato dish featuring red potatoes for a smooth texture with skins left on for extra fiber. Enhanced with sour cream, butter, and garlic, this recipe delivers a flavorful, comforting side that’s easy to prepare and perfect for everyday meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds red potatoes peeled optional
  • 4 tablespoons butter
  • 8 ounces sour cream
  • ½ cup whole milk
  • 1 tablespoon minced garlic
  • 1 –2 teaspoons garlic powder
  • 1 –2 teaspoons salt
  • ¼ teaspoon cracked black pepper or 1/8 teaspoon ground

Equipment

  • 1 large pot or Instant Pot
  • 1 potato masher
  • 1 Large Mixing Bowl
  • 1 hand mixer
  • 1 knife and cutting board

Method
 

  1. Prepare the Potatoes: Begin by thoroughly washing your red potatoes under cold running water to remove any dirt or debris.
    If you prefer a smoother texture, you can peel the potatoes, but leaving the skins on adds extra fiber and nutrients while providing a rustic, hearty flavor.
    Cut the potatoes into uniform quarters to ensure they cook evenly. Try to make the pieces roughly the same size so some don’t overcook while others remain firm.
  2. Choose Your Cooking Method: Stovetop or Instant Pot: If you’re using the stovetop, place the quartered potatoes in a large pot and fill it with enough cold water to cover the potatoes by about an inch.
    Adding cold water helps the potatoes cook more evenly from the inside out. Set the pot on the stove over high heat and bring it to a boil.
    Once boiling, reduce the heat to medium-high and let the potatoes cook for approximately 10 to 12 minutes.
    To check for doneness, pierce a potato piece with a fork—it should slide in easily with little resistance.
    Alternatively, if you prefer the Instant Pot method for faster cooking, place a metal trivet or rack at the bottom of the pressure cooker insert.
    Pour in 1 cup of water, then carefully place the quartered potatoes on the rack to avoid direct contact with water, which prevents sogginess. Seal the lid securely and set the vent to the sealing position.
    Program the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 8 minutes.
    When the timer beeps, perform a quick release by carefully turning the vent to “venting” to release steam. Wait for the float valve to drop before opening the lid.
  3. Drain and Transfer the Potatoes: Once the potatoes are fully cooked and tender, carefully drain the hot water using a colander.
    If you used the Instant Pot, remove the potatoes from the pot with tongs or a slotted spoon and drain any excess liquid.
    Transfer the drained potatoes to a large mixing bowl while they are still hot—this helps the butter and sour cream melt smoothly into the potatoes, creating that creamy texture we want.
  4. Add Creamy Ingredients and Seasonings: Add 4 tablespoons of butter to the hot potatoes so it melts and infuses richness throughout.
    Next, pour in 8 ounces of sour cream and ½ cup of whole milk, which will lend the potatoes a luscious, velvety consistency.
    Then add 1 tablespoon of freshly minced garlic for bold, fragrant flavor. To amplify the garlic punch, sprinkle 1 to 2 teaspoons of garlic powder according to your taste preference.
    Season with 1 to 2 teaspoons of salt and ¼ teaspoon cracked black pepper for balanced seasoning. Remember, you can adjust salt and pepper later after tasting.
  5. Mash the Potatoes to Perfect Texture: Using a potato masher or your preferred hand mixer, begin mashing the potatoes gently.
    The goal is to combine all ingredients thoroughly without turning the mixture into gluey mush.
    If using a potato masher, press down and twist to break up lumps, but stop when a few small chunks remain for texture.
    If using a hand mixer, start on a low speed to avoid overworking the potatoes and slowly increase speed just enough to blend everything smoothly.
    Be careful not to overmix, as that can make the potatoes gummy and heavy.
  6. Taste and Adjust Seasoning: Once mashed, take a small spoonful and taste for seasoning.
    Add more salt, pepper, or garlic powder as needed to suit your personal preference. Stir gently to incorporate any additional seasonings evenly.
  7. Serve Immediately or Keep Warm: For best results, serve the garlic mashed potatoes immediately while they’re warm and fluffy.
    They make an ideal side dish to complement roasts, grilled meats, or vegetable mains.
    If you need to keep them warm, cover the bowl with foil or a lid and place it in a low oven or use a slow cooker on the warm setting.
    Before serving, give the potatoes a quick stir and add a small pat of butter on top for extra indulgence.

Notes

  • Red potatoes with skins on add extra fiber and a rustic texture, but you can peel if you prefer a smoother mash.
  • Fresh minced garlic offers the best vibrant flavor, but garlic powder boosts garlic intensity without extra prep. Adjust amounts to taste.
  • Avoid over-mixing the potatoes to keep them fluffy and prevent a gluey, gummy texture.
  • Sour cream and whole milk create creaminess with a subtle tang—feel free to substitute with Greek yogurt or cream for different richness.
  • This recipe works great for make-ahead meals; gently reheat with a splash of milk or broth to restore creaminess.