Garlic Mashed Potatoes
Nothing says comfort food quite like creamy, garlicky mashed potatoes that make everyone at the dinner table smile! These fluffy potatoes are perfect for busy families who want something delicious without all the extra calories. You’ll love how the gentle garlic flavor makes these potatoes taste amazing while keeping things light and healthy.
Recipe Details
Timing & Servings: Cook Time: 10 minutes, Additional Time: 10 minutes, Total Time: 20 minutes, Serves: 4 people.
Nutrition Profile: Low-Fat, High-Fiber, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 135 Calories, 1g Fat, 30g Carbs, 3g Protein.
Ingredients You’ll Need
Yukon Gold Potatoes: You’ll need 2 pounds of all-purpose potatoes, which is about 4-6 medium potatoes. Yukon Gold potatoes are my favorite because they get so creamy and smooth when mashed!
Fresh Garlic: 6 cloves of garlic, peeled and ready to go. Don’t worry about chopping them since they’ll cook right with the potatoes and mash up perfectly.
Salt: 1 teaspoon of salt for the cooking water, plus more for seasoning at the end. This helps the potatoes taste amazing from the inside out.
Chicken Broth: ½ to ¾ cup of reduced-sodium chicken broth, heated up. This makes the potatoes super creamy without adding lots of butter or cream.
Sour Cream: 2 tablespoons of reduced-fat sour cream adds just the right amount of tangy richness. You can use regular sour cream if that’s what you have!
Seasonings: Freshly ground pepper and freshly grated nutmeg to taste. The nutmeg is totally optional, but it adds such a nice warm flavor.
How to Make Garlic Mashed Potatoes
Step 1: Put your peeled and chunked potatoes in a large saucepan with the garlic cloves. Cover everything with cold water and add that teaspoon of salt. Bring it all to a boil, then cover and cook over medium heat for about 10 minutes until the potatoes are fork-tender.
Step 2: Drain the potatoes and garlic really well, then put them back in the pan. Shake the pan over low heat for just a minute to get rid of any extra water. This step makes your potatoes extra fluffy!
Step 3: Remove the pan from heat and start mashing with a potato masher or electric mixer. Don’t use a food processor though – it’ll make them gummy! Add the hot chicken broth a little at a time until you get a smooth, creamy texture.
Step 4: Stir in the sour cream and season with salt, pepper, and a pinch of nutmeg if you’re using it. Taste and adjust the seasonings until they’re just right for you!
Easy and Quick Garlic Mashed Potatoes Version
Want to make this even faster? You can use 2 pounds of baby potatoes and leave the skins on for extra fiber and flavor! Just scrub them well and cut them in half. You can also use garlic powder instead of fresh garlic – use about 1 teaspoon and add it when you’re mashing. This cuts your prep time in half and still tastes amazing!
Serving Ideas
These creamy garlic mashed potatoes are perfect alongside roasted chicken, grilled pork chops, or a simple meatloaf for a complete comfort meal. They also pair beautifully with steamed green beans or roasted Brussels sprouts. For special occasions, try them with herb-crusted salmon or beef tenderloin!
Storage
Store leftover mashed potatoes in the fridge for up to 3 days in a covered container. To reheat, add a splash of chicken broth or milk and warm them gently in the microwave, stirring every 30 seconds. You can also reheat them on the stovetop over low heat, stirring frequently to prevent sticking.
Substitutions
No chicken broth? Use vegetable broth or even warm milk for equally creamy results. You can swap the sour cream for plain Greek yogurt or cream cheese for different flavors. If you want to make these vegan, use vegetable broth and skip the sour cream, or try a plant-based sour cream alternative!
Pro Tips
- Keep Them Warm: Set your serving bowl in a larger pan of barely simmering water and cover the surface with parchment paper. This keeps them perfectly warm for up to an hour!
- Make Them Ahead: These potatoes reheat beautifully, so you can make them earlier in the day and just warm them up before dinner.
- Perfect Texture: Always use a potato masher or electric mixer – never a food processor, which makes them gluey.
- Hot Broth Secret: Using hot broth instead of cold keeps your potatoes nice and warm while you’re mashing.
FAQs
Can I make these potatoes without garlic?
You bet! Just skip the garlic and you’ll have perfectly creamy regular mashed potatoes. You could add some fresh herbs like chives or parsley for extra flavor instead.
What if I don’t have reduced-sodium chicken broth?
Sure! Regular chicken broth works great too – just go easy on the extra salt when you’re seasoning at the end. You can also use vegetable broth or even warm milk.
Can I double this recipe for a crowd?
Absolutely! This recipe doubles or even triples really well. Just use a bigger pot and you might need to cook the potatoes a few minutes longer. Perfect for Thanksgiving or family gatherings!
Why are my mashed potatoes gluey?
This usually happens when you use a food processor or over-mix them. Stick to a potato masher or electric mixer, and don’t go crazy with the mixing. You’ve got this!
Closing
I hope you and your family love these creamy garlic mashed potatoes as much as mine does! They’re such a comforting side dish that goes with just about everything. Let me know in the comments how yours turned out – I love hearing about your cooking adventures!
