Creamy Garlic Mashed Potatoes with Sour Cream — Comforting Side Dish Recipe
There is something quietly satisfying about a bowl of Garlic Mashed Potatoes with Sour Cream. It’s not fancy. It’s honest, comforting, and pairs with almost anything on the dinner table. The tang of the sour cream brightens the richness of butter and the warmth of garlic, making each spoonful feel like a small celebration. If you need a reliable side that’s easy to make and universally loved, this is it.
Ingredients for this Garlic Mashed Potatoes with Sour Cream
Here’s what you need for a crowd-pleasing batch that serves about four. I like Yukon Gold for their creamy texture, but russets work well too if you prefer a fluffier mash.
- 2 lb potatoes, peeled and cut into chunks (Yukon Gold or Russet)
- 4 garlic cloves, peeled (lightly softened by browning or roasting)
- 1/2 cup sour cream, full fat for best texture and flavor
- 1/4 cup whole milk or cream, warmed
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives or parsley for garnish, optional
A few small notes: if you like your mashed potatoes extra rich, swap some of the milk for cream or add an extra tablespoon of butter. For a lighter version, use low-fat sour cream and milk, but keep in mind the texture will be less luxurious.
Instructions
These steps keep the process simple and forgiving. Don’t worry about perfection. Cooking is about comfort, after all.
- Prep the potatoes. Cut them into even chunks so they cook at the same rate. Put them in cold water — starting cold helps them cook evenly instead of getting mushy on the outside while still firm inside.
- Simmer until tender. Bring the pot to a boil, then lower the heat to a gentle simmer. Test with a fork; if it slides through easily, they’re done. Usually 12 to 15 minutes.
- Softening the garlic. Raw garlic can be sharp. I like to lightly brown the cloves in a little butter or roast them first until soft and fragrant. Roasted garlic gives a mellow, slightly sweet taste that pairs beautifully with sour cream.
- Drain and dry. Drain the potatoes well. Put them back in the hot pot off the heat for a minute so extra steam escapes. That step helps you avoid watery mash.
- Mash and mix. Add butter and mash to your preferred texture. Stir in warmed milk or cream slowly, then fold in the sour cream and softened garlic. Season to taste with salt and pepper. Keep tasting as you go — small adjustments make a big difference.
- Serve warm. Spoon into a bowl, add a pat of butter on top if you like, and sprinkle with fresh chives or parsley for a pop of color and freshness.
Quick tip: a potato ricer gives the silkiest results. But a good old-fashioned masher works just fine and feels somehow therapeutic when you’re mashing away.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Nutritional information
Estimated nutrition per serving (serves 4):
- Calories: 320
- Fat: 15 g
- Carbohydrates: 39 g
- Protein: 5 g
- Sodium: varies with added salt
These numbers are estimates. If you need precise nutrition info for dietary reasons, I recommend using a nutrition calculator with the exact ingredients and brands you use.
Frequently asked questions
Can I make these mashed potatoes ahead of time?
Yes. You can make them a day ahead and refrigerate in an airtight container. Reheat gently on the stove over low heat, stirring and adding a splash of milk or cream to loosen the texture. If reheating in the oven, cover with foil and warm at 325°F until heated through, stirring once or twice for even warming.
How do I get the mashed potatoes really smooth and lump-free?
For the smoothest texture, use a potato ricer or food mill while the potatoes are hot. Avoid overworking them with a mixer, which can make potatoes gluey. Also, draining potatoes well and letting steam escape before mashing prevents added wateriness that contributes to lumps.
What if I want a stronger garlic flavor?
To boost the garlic, roast a whole head and squeeze the softened cloves into the mash for a deeper, sweeter garlic note. Or mince two of the cloves finely and sautÈ them briefly in butter to release more aroma, then add into the potatoes. Taste as you go; garlic can quickly overpower other flavors.
All in all, Garlic Mashed Potatoes with Sour Cream are a dependable, feel-good side that fits weeknight dinners, holiday spreads, and everything in between. It’s the kind of dish that invites second helpings, softens the edges of a busy day, and makes a meal feel complete. Give it a try tonight — it might become your new go-to comfort side.
Garlic Mashed Potatoes with Sour Cream
Ingredients
- 2 lb Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 cloves garlic, peeled
- 1/2 cup sour cream, full fat
- 1/4 cup whole milk or cream, warmed
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives or parsley for garnish (optional)
Instructions
- Place the potato chunks in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring the pot to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 12 to 15 minutes depending on size.
- While the potatoes cook, use a small skillet to lightly brown the garlic cloves in a teaspoon of butter or olive oil over medium heat for 2 to 3 minutes, just to soften and take the raw edge off. Alternatively, roast the garlic for a sweeter, deeper flavor.
- Drain the potatoes well and return them to the warm pot. Let sit off the heat for a minute to let excess steam evaporate; this keeps the mash from becoming watery.
- Add the butter and mash the potatoes using a potato masher or ricer until mostly smooth. If you like some texture, stop when a few small lumps remain.
- Stir in the warmed milk or cream a little at a time until you reach the desired consistency.
- Add the softened garlic, sour cream, salt, and pepper. Fold gently until everything is evenly combined and creamy. Taste and adjust seasoning.
- Transfer to a serving bowl, dot with a little extra butter if you like, and sprinkle with chopped chives or parsley.
