This Chunky Garlic Mashed Potatoes recipe is such a perfect Thanksgiving side dish! Full of garlic, butter and sour cream flavor, it’s an easy and totally irresistible recipe. Get ready to make the best mashed potatoes ever.
- 5 pounds potatoes, peeled or unpeeled and cut into cubes*
- 1 cup (224g) unsalted butter
- 1/2 cup (120ml) milk
- 3/4 cup (173g) sour cream
- 1 garlic head, mashed
- 3 tsp salt, divided, plus more to taste
- 1/2 tsp pepper, plus more to taste
1. Add potatoes to a large pot and cover with cold water. Add 1 teaspoon of salt.
2. Bring to a boil and cook for 10-15 minutes, or until fork tender. How long they need to cook will really depend on how big your chunks are.
3. While potatoes cook, melt butter in a small saucepan and add milk, sour cream and garlic. Allow to simmer for 15 minutes, then remove garlic chunks. Keep warm and melted until potatoes are ready.
3. When done cooking, drain the potatoes well, then place back into hot pot over the warm burner (with the burner off) and allow to sit for about 5 minutes, until dry.
4. Mash potatoes with a potato masher until partially mashed, but still chunky, then add garlic and butter mixture. Stir together and mash a little more, until desired level of smooth versus chunky is achieved. Do not over mash or mix.
5. Add salt and pepper to taste. I start with 2 teaspoons of salt and 1/2 teaspoon of pepper and add more as needed. Feel free to adjust it.
6. Serve potatoes warm.
High starch potatoes like Russets or Yukon are great for mashing because they break down more easily. In these chunky mashed potatoes though, Red potatoes are also a tasty option. They are lower starch potatoes, so they hold their shape well and since we leave these potatoes chunky, you won’t need to worry so much about over mixing them. You could even use a mix of a couple kinds of potatoes for a nice blend. Smaller cubes are nice because they not only cook faster, but mash easier so you don’t have to do as much mashing and end up over mashing.
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