Prep 10 mins
Cook 20 mins
By cooking garlic cloves and potatoes together you get a nice easy way to get a taste of garlic. Make potatoes as dense or creamy as you like by adjusting milk.
- Boil potatoes and the garlic cloves together.
- When tender, mash with potato masher and add butter.
- Mash some more, add sour cream and enough of milk to desired consistency.
- Season with salt and pepper.
- Top with a sprinkling of paprika and parsley flakes.
This is probably the best mashed potato I've ever had. It was so creamy and flavorful. Instead of using milk and butter, I substituted w/chicken broth and cream of chicken respectively. I may add a little more garlic next time for a little extra kick. Thank you :-)
I made this to accompany Virginia Chandler's Salisbury steak with mushroom and onion gravy. Extremly tasty. I boiled cubed potatoes in low sodium chicken broth, just enough broth such that all potatoes are submerged in liquid. I left out the butter. As I mashed the cooked potatoes, I added parsley flake, the heat really unleash the aroma. I added sour cream as directed but like diamonds4heather, I omitted the milk. This is a must try.
Excellent! I confess I make garlic mashed often, but I have never before used that much butter, nor have I ever added sour cream. These potatoes turned out rich and creamy and were absolutely delicious. Very easy to make; no different than regular mashed except for peeling a few garlic cloves. I don't know if I will always use that much butter unless it's a "company dinner", but I will now regularly use sour cream!