Mashed Potatoes are one of the most iconic side dishes and for good reason.
As a kid I would pile my plate with them and loved making a potato volcano with gravy lava. I may or may not still do this during the holidays. I love potatoes, but really love mashed potatoes and look forward to having them during the holidays, even though I eat them when it’s not the holidays…. maybe I’m a mashed potato addict.
With how often I make mashed potatoes I’ve tried different things and tweaked the recipe over the years. This recipe is my go-to multipurpose mashed potato recipe. It has enough flavor to be eaten on it’s own but subtle enough to enjoy with gravy or other toppings. The same thing goes with it’s texture. It holds up really well and can handle liquids, like gravy, to be added to it without becoming soup (a very important feature when making a potato volcano).
Mashed Potatoes just go with everything.
I love the subtle garlic flavor you get in this recipe. It helps add depth to the potatoes and pairs well with just about everything. I’ve tried adding onions in the same way, and while they give a lovely flavor, the texture they give is not the greatest.
You can use potatoes other than russets with this recipe but both the flavor and the texture will be a bit different. Russets make a very hearty mashed potato, while Yukon’s make a very creamy (almost wet) mashed potato. I don’t know who wants to peel red potatoes for mashed potatoes, that seems too time consuming. I prefer red and Yukon potatoes boiled or smashed (recipe for smashed potatoes is in the works- it’s different then Mashed Potatoes, you take small potatoes, boil them, smash them flat, and then bake them… they are heavenly).
The general rule for portioning potatoes is two medium sized potatoes per person. You can multiply this recipe according to how many servings you need. I always make extra, just in case. They make great leftovers or you can use them in other recipes- like Potato Leek soup, Shepherds pie, or Tuna Cakes.Print
Rustic mashed potatoes that are a comforting and perfectly seasoned. Enjoy them alone or with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Side Dish
- Cuisine: American
- 4 Russet Potatoes (Peeled)
- 3 Cloves Garlic (Skin removed)
- 2 TBS Unsalted Butter
- 1 tsp Salt
- 2 tsp Sour Cream
- Sour Cream
- Peel the potatoes and removed the skin from the garlic. Cut the potatoes into cubes and place in a cast iron or stainless steel pot with the garlic cloves.
- Fill the pot with water until the potatoes are fully submerged. Heat over Medium-high heat, allowing the potatoes to come to a boil. Cook until you can easily pierce the potatoes with a fork, then drain out the water (this should take 15-20 minutes).
- Add the butter, salt and sour cream to the potatoes and mash with a hand masher till you get your desired consistency- I like a few potato lumps in my mashed potatoes.
- Serve while warm as is or with toppings of your choice.
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I love using a Hand Masher, it’s quick to mash and easy to clean- it also works great when making guacamole!
But if the hand masher isn’t your jam you have some other options.
A Ricer– This takes a little more time (and more dishes to clean) but works wonderfully for making silky smooth mashed potatoes.
A Hand Mixer– Be careful to not over beat them as they can become gloppy.
Keywords: Gluten free, Holidays, Potato, Sidedish