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30 Recipes Collection

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Number02

Garlic Mashed Potatoes

What you Need

Cutting Board and Carving Knife
Saucepan with Lid
Colander
Hand Mixer (Beater)
Masher (Veg)

2 pounds (~6 medium) russet potatoes, peeled or unpeeled

2 tablespoons butter

4 oz sour cream

¼ cup milk or half & half

4 cloves garlic, minced

½ teaspoons salt

¼ teaspoon black pepper

What to do

What to Do

Cut raw potatoes into roughly equally sized pieces.
Bring ~12 cups of water to a boil; add cut raw potatoes; boil ~15 minutes, until a potato piece breaks apart when poked with a fork.
Drain potatoes, return to hot kettle; add butter; use a potato masher OR a mixer until butter is mixed in and potatoes are lumpy but mashed.
Add milk, sour cream, garlic, salt, and pepper; mix vigorously until well combined and a bit “fluffy”.
Variations If serving with gravy or sauce, you may wish to omit garlic; procedure remains the same. Ugly mashed This term can refer to two things, or both: 1) unpeeled potatoes; 2) hand mashed; a bit lumpy.
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 12; Amount per serving: Calories 130; Total fat 9.2g 14%; Saturated fat 3.9g 20%; Cholesterol 6mg 2%; Sodium 122mg 5%; Carbohydrates 8.8g 3%; Fiber 0.3g 2%; Sugars 0.9g 2%; Protein 2.8g 6%; Based on DV of 2000 calories per day
Why does this matter? Mashing butter in first helps keep your mashed potatoes from being “pasty”
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