Garlic Mashed Potatoes


Delicious Garlic Mashed Red Potatoes

As I’m sure you’ve figured, we’re 110% red meat and potatoes folks, so naturally, we’ve got a go to mashed potato recipe that would put your favorite steakhouse to shame… and it’s so easy, my husband can do it. asian-smile


  • 1 fist sized red potato per person eating
  • Minced Garlic
  • Garlic Salt
  • Sour Cream



Step 1: Wash your potatoes – scrub well because the skins stay on in this dish! Then halve each. Cut each potato into cubes.

Potatoes 5


Potatoes 4

Step 2: Put all of the cubed potatoes into a large pot of water and add 1 tablespoon of minced garlic per potato used  – sorry I’m making you do math!

Potatoes 3

Step 3: Boil the potatoes until tender. This time, we’re not just going for basic “insert fork easily” tender. You should be able to crush it with the back of a knife or a spoon and it should be pretty unrecognizable after. This keeps it from being chunky when you’re done. DO NOTE: Chances are you WILL have to add more water. Don’t burn your pan. You should also knock down the pieces of garlic that get stuck on the side so they don’t end up being dried out little landmines in your potatoes.

Potatoes 2

Step 4: When the potatoes are deeply tender, strain the water from them. Don’t worry about the garlic coming out – you blanched all of the flavor out while you were cooking the potatoes any way – Leave what stays in, in. Dump the potatoes and cooked garlic that are left into a mixer-safe bowl.

Potatoes 1

Step 5: Add ~2 tablespoons of sour cream per potato and a dash of Garlic Salt. I say ish because people’s tastes vary slightly and so do the size of these potatoes. Both of these are really to taste, so whip the potatoes until you’re not seeing chunks (besides the skins), and then taste it. Add more of either to your preference. Don’t forget the golden rule with salt (and in this case sour cream too) is that you can always add more, but it is generally impossible to remove it if you used too much.


Step 6: Serve and enjoy! Personally, I like mine served under a filet mignon with a pool of my red wine reduction sauce and grilled asparagus! Just be careful, these can be a bit addicting!