Prep 15 mins
Cook 30 mins
You can use dried herbs if you choose (unsure of amount - half maybe?). It still tastes great. Also, I like more garlic with mine.
- 6 1⁄2 cups cubed peeled baking potatoes (about 2 3/4 pounds)
- 2 cloves garlic, halved (more if you prefer)
- 1⁄2 cup milk
- 1⁄2 cup sour cream
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh oregano
- 1 tablespoon minced fresh thyme
- 1 tablespoon butter
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Place potato and garlic in a large saucepan; cover with water and bring to a boil.
- Cook 20 minutes or until very tender; drain.
- Return potato mixture to pan.
- Add milk and remaining ingredients; beat at medium speed of a mixer until smooth.
These mashed potatoes were a perfect match with our baked steak tonight! and very tasty. I used dried herbs except for the parsley and replaced the sour cream with plain yogurt, only used about 1/4 cup of milk, we like our mashed potatoes a little dryer than most people. Also used a hand masher, simply because I perfer the texture it gives. the taste was excellent, thanks for sharing.
Very good potatoes. I more than doubled the garlic and had to use dried herbs. I used 2 tsps. of parsley & oregano and 1 tsp. of the thyme. We made some more regular mashed potatoes the next night for supper and added them to what was left of these to make enough and it was still very flavourful. Thanks, will use this recipe again sometime.
Excellent spuds. My husband is a huge mashed potato fan. I used chives instead of parsley and cut back slightly on the milk and cream as we like our potatoes fairly dry. I always drain potatoes and garlic first and then set back on burner over low heat to dry thoroughly. I then put them through a ricer instead of beating them. I then added the sour cream and milk and butter and spices and stirred with a wooden spoon to blend over low heat. We enjoyed them very much with a grilled steak. will definately make again.