This Creamy Roasted Garlic Mashed Potatoes recipe is the last mashed potato recipe you’ll ever need. Simple and quick, done in under 30 min!
Potatoes are a staple in any kitchen. A problem many cooks face is how to make mashed potatoes a fun dish. Mashed potatoes are often served as a side dish with meat or vegetables. We stumbled on a recipe a few years ago for mashed potatoes using sour cream rather than milk and butter. We can’t get enough of the creamy texture of these potatoes. Try these as a side with our Roasted Peach & Pepper Pork Tenderloin for a fast and delicious meal fit for the best company.
Any time you boil potatoes and other vegetables, you should salt your water. We prefer to use Saltwest Raincoast Flor de Sel as it’s pure salts from the coast of British Colombia. There’s no iodine or any additives in it, making it simple and easy.
We didn’t think our potatoes could get better. Then we discovered Bart Garlic Paste. All the amazing flavour of these, but no work to get it. No roasting, peeling, smelly hands or smelly kitchen. Just amazing real roasted garlic. This makes amazing Garlic Butter, too!
If you like this recipe make sure to share it on social media with the hashtag #CuppersAtHome. We would love to see your creations. Don’t forget to check out our other Easy Gourmet Recipes in Under 30 Minutes.
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Skill Level: Easy
Servings: four
Equipment:
- Stove top cooking pot
- Knife and cutting board
- Potato masher
- Measuring cups
Ingredients:
- 2 lbs potatoes
- 1 tbsp. Saltwest Seasonings Raincoast Flor De Sel
- 2 cups sour cream
- 2-4 tbsp. Bart Garlic Paste
Instructions:
- Put a large pot of cold water on the stove to boil and add salt.
- Wash your potatoes and cut them into halves.
- Add to water once it reaches a boil. Boil potatoes for 20 minutes.
- While potatoes are cooking, mix Bart Garlic Paste into the sour cream. Use as much or as little as you’d like for your preferences.
- Strain the water from the potatoes once they are fully cooked.
- Using a potato masher, mix the roasted garlic sour cream into your potatoes until they are smooth and creamy.
- Serve and enjoy your Creamy Roasted Garlic Mashed Potatoes!
Frequently Asked Questions
Which potatoes make the best mashed potatoes?
Our preferences are Russet or Yukon Gold potatoes. Russets mash up light and fluffy. Yukon Golds create a creamy, butter-yellow mash. Both of these are high-starch potatoes that break down smoothly and well. On the other hand, Red potatoes don’t make a great mash. They tend to stay lumpy, which means they won’t absorb the butter or sour cream well.
What's the best secret to creamy mashed potatoes?
The best secret to the creamiest mashed potatoes is using sour cream instead of milk.
Why: Sour cream has a higher fat content and a slight tang. This creates a rich, velvet-like texture that milk cannot match. It also adds a layer of flavor that balances the starch of the potatoes.
Another excellent option is to use plain, unsweetened full-fat yoghurt. This is often gives a thicker texture while retaining the tang of sour cream.
What is the best way to cook potatoes for mashing?
Very important – Always start your evenly cut potatoes in cold, salted water.
The Science:
- Cut your potatoes into approx. 1 – 1.5 inch cubes. This minimizes cooking time and prevents the outside from cooking faster than the inside.
- Starting in cold water also ensures the potato cooks evenly from the outside in. If you drop them into boiling water, the outside will be very soft and almost watery before the center is cooked.
Expert Tip: Use 1 tablespoon of Saltwest Flor de Sel per 6 cups of water to enhance the natural earthy flavor of the potatoes.
What is the best way to store leftover mashed potatoes?
Leftover mashed potatoes last very well refrigerated in an airtight container for 3-5 days.
What's the best way to reheat mashed potatoes?
To keep mashed potatoes creamy, reheat them in a pan over low heat. Add a dollop of sour cream or a splash of warm water to bring the texture back to life. Avoid high-heat microwaving, which can make potatoes “gluey.”
If you don’t want to use them as mashed potatoes, you can also fry them over medium heat in butter or olive oil. Stir frequently, and serve when they are browned to your liking. You can go as light or as dark as you’d like.
