If I could sustain a healthy lifestyle with any one food, it would probably be potatoes. And to be more specific, mashed potatoes. I would eat mashed potatoes for breakfast lunch and dinner, and honestly, I do after every Thanksgiving when there is a big bowl of leftovers in the fridge.
My favorite mashed potatoes use either Yukon gold or red potatoes. I love when mashed potatoes have some potato skin in them. I also love my mashed potatoes the way I like my men: a little bit chunky 😊.
Furthermore, I loaded these bad boys up with garlic because what doesn’t taste better with garlic and butter?! Your spouse might not be happy with your garlic breath but at least you won’t have to worry about any vampire attacks lol.
The good thing about this recipe is that if you don’t like potato skin you can peel it off and if you don’t like chunks, mash them some more! Hope you enjoy this recipe as much as I do! Also I have a tasty recipe coming up using these potatoes so stay updated with my website and Instagram in the next coming days!!
Garlicky Mashed Potatoes
Ingredients
- 5 lbs Yukon Gold potatoes
- 1 tsp kosher salt plus more to taste
- 1 stick salted butter plus more to top with
- 1/4 cup heavy cream
- 5 roasted garlic cloves finely chopped
- 1/2 cup sour cream
- 1/2 tbsp fresh cracked pepper
Instructions
- Clean off your potatoes.
- Peel the potatoes or leave the skin on (I did half and half).
- Cut them into evenly sized chunks ~1 inch thick. Doesn't need to be perfect but an even cut makes it cook more evenly.
- Put the cubed potatoes in a large stock pot full of enough water to cover the potatoes.
- Bring the water to a boil. Reduce the temperature just enough to keep at a boil at 10-12 minutes or until you can pierce the potatoes with a fork easily.
- Drain all of the water.
- Add the remaining ingredients and mash the potatoes.
- ENJOY!
