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
Serves:
Ingredients
- 5 pounds cubed yukon gold potatoes
- 3⁄4 cups Butter 1 1/2 sticks
- 8 oz Sour Cream
- 1⁄2 cup (to 3/4 Cups) Half-and-Half
- 1⁄2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
- 1⁄2 teaspoon (to 1 Teaspoon) Black Pepper
- 6 cloves garlic crushed and peeled
Directions
- 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.
- Process potatoes through ricer. This is messy and not fun, but 100% necessary for creamy mashed potatoes.
- 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!
- Taste to make sure they are yummy. Add more salt and pepper as needed.
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