My SO said to warn you that this recipe should never be served for a first date. Also, these mashed potatoes will ward off any local vampires. The garlic flavor is strong with this one. And that’s just how I like it. Consider yourself warned.
I almost always make this for Thanksgiving as it pairs deliciously with my Tofurky. But don’t feel like you only have to serve this on a special occasion. This recipe comes together rather quickly. The sour cream and cheddar cheese give these a really special tang and produces the best mashed potatoes you’ll ever try. Honestly, these are better than any restaurant mashed potatoes. They’re even better than your mom’s mashed potatoes. They’re that good. I guarantee it. Enjoy!
4-6 Servings
Ingredients:
3 Medium-large russet potatoes quartered. Skins on or off; your choice.
3-4 Garlic cloves minced
2 Tb unsalted butter
3 Tb sourcream
1.5-2 oz Cheddar Cheese
3/4-1 C Whipping Cream
1 tsp Kosher salt
Couple pinches of black pepper
Pinch of garlic powder
Directions:
Heat approximately 3 quarts of water in a large (≥ 6 qt) stock pot, add a pinch of salt and bring to a boil. Add potatoes and cook for 20-25 minutes or until potatoes are tender. Strain potatoes using a pasta strainer. Lower heat on pot to medium and add butter. Once butter has melted, add garlic and cook until light golden brown (~2 minutes). In a large bowl mash the potatoes and then return to the pot with the butter and garlic. Add sour cream, cheese, salt and spices. Stir to incorporate. Add whipping cream 1/4 C at a time and then stir. I prefer a stiffer mashed potato so once I achieve my desired consistency, I stop adding cream. If you prefer a creamier mashed potato continue adding cream (1/4 C at a time) until creamy consistency is achieved. Remove from heat and serve. These go great with my portobello mushroom steaks. Enjoy!
Nutrition facts per serving (6 servings)
Calories: 301
Fat: 20 g
Cholesterol: 65 mg
Potassium: 660 mg
Carbs: 27 g
Fiber: 2 g
Sugars: 1.3 g
Protein: 5.7 g
Vitamin A: 13.7%
Vitamin C: 46.3%
Calcium: 9.8%
Iron: 6%