Creamy Garlic Mashed Potatoes
August 14, 2019 | By Jeremy Scheck | 9 Comments
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.
Creamy Garlic Mashed Potatoes
- 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 Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
OMG. These are amazing. I don’t know why the peel of this skin sometimes. I am literally addicted to TIKTOK and saw this recipe. I clocked it for my family. They are in love.
Soo good honestly best mashed potatoes I’ve had in my life the sour cream and veggie stock was a great addition AND the garlic of course
Absolutely perfect.. these are delicious! I highly recommend ppl stepping up their game and following Scheckeats recipes like this one, browned butter goes a long way for changing boring mashed potatoes!
(Didn’t have sour cream but subbed a bit of Honduran Mantequilla so of course just a rich creamy dairy of sorts still does the trick.)
So amazing, smooth and buttery. 20/10 would recommend.
Just made this for dinner. I didn’t have sour cream so I used heavy cream instead. Absolutely *amazing.* Restaurant quality!
My brother declared these as the best mashed potatoes he’s EVER had, and I have to agree! Chunky and creamy, love the skin on potatoes, perfect with the brown butter and roasted garlic. They are on the menu again this week!
These were absolutely fantastic. Never making mashed potatoes any other way again!
how many servings does 3 lbs make? how many lbs do you suggest for thanksgiving
Made these for thanksgiving, did 1.5x the recipe and holy shit I will never make mashed potatoes any other way again. It was a crowd favorite and now my new go to.