Monday, December 15, 2014

Creamy Garlic Mashed Potatoes

Mashed potatoes are sometimes the best part of a meal.

I know people who would only eat mashed potatoes, if it were socially acceptable, that is.

The first time I made homemade mashed potatoes, it turned out to be a disaster...I overcooked the potatoes, then over whipped them, causing them to become a thick, starchy mess...much like a thick paste.  It was less than delicious.

But, I have learned my lesson!

These potatoes are so light, creamy, and fluffy, I may just die and go to potato heaven.

This recipe makes a batch big enough for two people who LOVE mashed potatoes, so if you need more than that, just adjust as necessary.

Creamy Garlic Mashed Potatoes


4 medium potatoes (peeled)
1/2 tsp salt
4 Tbs butter (room temperature)
1/4 c. sour cream (slightly warmed)
1 tsp minced garlic
1/4 tsp garlic powder
1-2 Tbs evaporated milk


Cut the potatoes into rough cubed pieces (about an inch square).  Place in a medium saucepan with the salt, and enough water to cover the potatoes.  Bring to a boil over medium-high heat and let boil for 15-20 minutes until the potatoes are tender.

Drain the potatoes and return to the pan.  Add the butter and sour cream and mash the potatoes with a potato masher (or, if you're like me and can't find yours, the bottom of a glass works as well).  Add the garlic and garlic powder and stir with a wooden spoon.

Add the evaporated milk, one tablespoon at a time, as needed, until the potatoes become creamy but not runny.


No comments:

Post a Comment