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My famous Creamy Garlic Mashed Potatoes


Bare with me, we’ll get to the recipe a lot faster than most blog posts with recipes…  But these mashed potatoes are the best ones you will ever have.  Especially if you make them the way I describe.  Don’t boil the potatoes – steam them – with the garlic.   That’s important.  And don’t use a hand mixer.  Use a potato ricer.  It takes longer and it’s messy, and you’ll curse me, until you taste them. 

Ok, on to the recipe.  See, I told you it wouldn’t take long!

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Creamy Mashed Potatoes

I adapted this recipe from the Pioneer Woman. They are a family tradition.

Course: Side Dishes

Main Ingredient: Vegetables

Prep Time: 1 hr

Cook Time: 30 min

Total Time: 1 hr 30 min



  • 5 pounds cubed yukon gold potatoes
  • 34 cups Butter 1 1/2 sticks
  • 8 oz Sour Cream
  • 12 cup (to 3/4 Cups) Half-and-Half
  • 12 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
  • 12 teaspoon (to 1 Teaspoon) Black Pepper
  • 6 cloves garlic crushed and peeled


  1. Place potatoes and garlic in the top half of a steamer, and steam until done. You will know they are done when you can stick a fork in them and call them done. Sorry – couldn’t resist. They should easily fall apart. The garlic too – it will just smoosh with the potatoes.
  2. Process potatoes through ricer. This is messy and not fun, but 100% necessary for creamy mashed potatoes.
  3. Add 1 ½ sticks of butter, 8-ounce sour cream and about ½ cup of half-and-half. Next, add ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Mix it all up – but too much. You want creamy mashed potatoes, not glue. Don’t even think of using a hand mixer!
  4. Taste to make sure they are yummy. Add more salt and pepper as needed.

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