Homemade Garlic Mashed Potatoes
Prep Time: 30 Minutes
Boil Time: 25 Minutes
Total Time: 1 hour
Serving Size: 8 (If you need a smaller recipe, cut all portions below in half.)
- Electric Mixer
- Large Bowl
- Large Pot or Dutch Oven
- 3 lbs red potatoes (about 16 small), quartered, skin left on (if you prefer no skin, you can peel this off)
- 3 tsp kosher salt, divided (regular salt is fine if you don’t have kosher salt)
- 1/2 tsp fresh ground black pepper
- 2 tsp garlic powder (or minced garlic)
- 1 cup sour cream
- 1 cup grated parmesan cheese
- 1/2 cup unsalted butter, cut into pieces
- Place quartered potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 2 tsp of kosher salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
- Meanwhile, place the remaining 1 tsp of salt, pepper, garlic, sour cream, parmesan cheese and butter in a bowl and mix together with an electric mixer (if you do not have one, a whisk works as well, just make sure to mix thoroughly)
- When potatoes simmering pierce easily with a fork, remove from the heat and drain water. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but some people like those. If not, keep mixing until completely smooth).
- If you do not have an electric mixer for this part, drain the water from the potatoes, and while still in the large pot, use a potato masher to mash the potatoes as much as possible, then add into the bowl with the ingredients, and mix thoroughly.