Garlic Mashed Potatoes

We all need a stand-by recipe for mashed potatoes. This is mine. I like that it doesn’t use butter because butter adds a lot of calories and I seriously don’t think it needs it. The sour cream alone makes it incredible creamy! Try it out and let me know what you think. If you really really love the taste of garlic, go ahead and add another clove when you add the sour cream.

Original Recipe by Goodies & Guests

Serves: 3-4 people

Ingredients:

3 Russet Potatoes

4 Cloves Garlic (plus 1 more if you want a strong garlic taste)

½ Cup Sour Cream

2 tsp Salt + more to taste

Instructions:

Step 1: Set a large pot to boil over high heat.

Step 2: Peel potatoes and cut them into 1.5” cubes.

Step 3: Once the water starts to boil, put the potato cubes, 4 garlic cloves, and 2 tsp salt in the water and bring back to a boil.

Step 4: Turn the heat down so the water is simmering and let simmer uncovered for 15-20 minutes or until potato pieces far apart easily when pierced with fork. Turn off stovetop

Step 5: Drain the potatoes and put back on the still warm stovetop (it’s ok if you lose a lot of the garlic when you drain the potatoes, you’ve already gotten a lot of great flavor as it boiled). Mash potatoes thoroughly with potato masher then add sour cream and extra salt to taste (plus the extra clove of garlic if you want the garlic taste to be less subtle).

Step 6: For added presentation, sprinkle with a little paprika on top and serve immediately.

These go great with grilled marinated chicken, or microwaved artichokes.

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July 14, 2010. Tags: , . Dinner, Pasta & Rice.

2 Comments

  1. Grilled (marinated) Chicken « Goodies & Guests replied:

    […] done and yummy. Serve it with some green beans or a salad or artichokes and maybe a starch (like garlic mashed potatoes, or cilantro lime rice) […]

  2. ryan replied:

    Always good to have a back up recipe and this one looks so simple that even a culinary buffoon as myself might just pull it off.

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