Mashed potatoes are not a diet food and I don’t want them to be. If I am eating mashed potatoes, I want butter, cream; the works. This recipe is easy to make and a total crowd pleaser. I much prefer this thick and creamy method to the light and fluffy type you’d get from a russet variety. For less work and a rustic appearance, I prefer to leave my potatoes unpeeled. The garlic-infused brown butter is insane.
- 3 pounds redskin or Yukon gold potatoes
- 8 cloves garlic, peeled
- 2 sticks of butter
- 8 oz sour cream
- 1/2 cup chicken or vegetable stock
- A lot of kosher salt and fresh cracked black pepper
- 1/2 teaspoon garlic powder (optional, for deeper garlic flavor)
- Additional garnish or seasoning to taste, such as chives, dill, paprika, old bay, melted butter.
- Wash and scrub your whole potatoes. If a potato has any unappetizing spots on it, just cut it out. Add to a pot and set aside.
- In a little sauce pan, add the butter with the garlic cloves. Melt it, and continue to let it cook 3-5 mins (give or take) on medium-low heat, until it bubbles up, develops a slightly nutty aroma, and turns golden brown. Once the butter is browned, use a fork to transfer the garlic cloves to the pot with the potatoes, and set the garlic-infused butter aside.
- Add cold water and a good pinch of salt to the garlic and the potatoes (the garlic will be mashed directly into them), and bring to a boil. Cook 10-15 minutes, or until the potatoes are fork-tender.
- Strain the potatoes and garlic, then add directly back into the pot. Cook on low heat, stirring often, for 2 more minutes, to let any excess water evaporate.
- Mash, then add the melted garlic butter and sour cream and continue to mix and mash until you are happy with the smoothness. Add chicken stock, if desired, to make them a bit looser.
- Taste and season with salt, pepper, and garlic powder.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.