Sour Cream Garlic Mashed Potatoes are smooth and creamy from the potato water, sour cream and butter. No milk? That’s right, no milk. This makes these mashed potatoes lower in fat and full of flavor. Yet, they are so easy and quick to make. Let’s take a look at how to make them.
The Ingredients
You will need potatoes and you can use any variety you prefer. I use Yukan Golds. If you use another type you may need to increase your potato water to get the desired consistency.
Garlic that is rough cut. They will get added during boiling and mashed with the potatoes.
Potato water is the liquid that the potatoes were boiled in. You’ll need to save some when you drain your potatoes. Some will get added in to help make the potatoes the right consistency. You can add more or less potato water as needed.
All mashed potatoes need butter, at least for me they do.
Lastly, All-Purpose Seasoning. You may be thinking she put this in EVERYTHING. Yeah, I do. I like the flavor combo and it’s so easy to have it all mixed and just add it to a recipe. If you haven’t made this yet. I encourage you to make some give it a try.
Cooking
You will need to peel and slice the potatoes. Rinse the excess starch off then add them to a pan of water. Remove the skins from the garlic and give them a rough cut. Add the cloves of garlic to the pan of water. Bring them to a boil and boil until they are fork-tender.
Next you will need to drain the potatoes, but you need to save some of the potato water. I place a strainer over a bowl to drain and to save some of the potato water.
Mash the potatoes until they are the desired smoothness. Add in the potatoes water, butter, and All-Purpose Seasoning. Stir and add more potato water if you feel you need to. The consistency varies because of the size of the potatoes and the type of potatoes. So just add enough to get to your preferred consistency.
Serving
Sour Cream Garlic Mashed Potatoes is a perfect side dish for Grilled Teriyaki Pork Chops, Grilled Hawaiian Chicken Breasts, even with a Slow Cooked Roast Beef with gravy. If you want a vegetable to serve with it, try Grilled Parmesan Asparagus or Cranberry Almond Green Beans.
Happy Cooking!
Sour Cream Garlic Mashed Potatoes
Equipment
- 1 Medium saucepan
- 1 Peeler
- 1 Cutting board
- 1 Potatoe Masher
Ingredients
- 4 medium Potatoes
- 2 cloves Garlic rough cut
- ¼ cup Reserved Potatoe Water
- 2 tbsp sour cream
- 2 tbsp Butter
- 1 tsp All-purpose seasoning
Instructions
- Peel and slice potatoes. Rinse them and put into a medium saucepan. Add enough water to cover the potatoes.
- Rough cut the garlic. Add the sliced garlic to the saucepan of potatoes.
- On high heat bring the potatoes and the garlic to a boil. Reduce the heat to medium and cook until the potatoes are fork-tender.
- Reserve some of the potato water. Drain the potatoes.
- Using a masher or a mixer, mash the potatoes until they are smooth.
- Add a ¼ cup of the reserved potato water, sour cream, butter, and the All-Purpose seasoning. Mix well. You can add additional potato water to get the desired consistency.
- Serve immediately.
