Prep 15 mins
Cook 20 mins
Love this recipe because you don't have to peel the potatoes. I didn't get it from anywhere...I've always made garlic potatoes this way. I guess you could say it's my recipe....or maybe I do it this way because it's the way my mother did it. LOL
- 2 1⁄2 lbs unpeeled quartered red potatoes
- 3 cloves peeled garlic
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 2 -4 tablespoons butter
- 1⁄2 cup sour cream
- Place potatoes& garlic in water.
- Add salt.
- Bring to a boil and cook until potatoes are fork tender.
- Drain potatoes.
- Add pepper and butter.
- Add sour cream and mash all together until creamy.
Very tasty. And reheated well in the microwave. The garlic flavor was very mild. Next time, I think I'll increase to 5 cloves of garlic. Also recommend heating the sour cream before adding to the potatoes, to avoid cooling the potatoes too much.
I was not impressed as the others who rated this. I found it needed to doctor up this recipe in order to get some good flavor and taste. I will not make this again based on this recipe
Just delicious! I subbed 2% Greek yogurt for the sour cream, so good! Very pretty too.