Russets are our potato of choice for this garlicky mashed potato recipe because they cook up super-fluffy. Source: EatingWell Magazine, November/December 2018

Theresa Farthing


Ingredient Checklist


Instructions Checklist
  • Place potatoes and garlic in a large saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat. Reduce heat to a simmer, and cook, covered, until the potatoes are very tender, 13 to 15 minutes.

  • Meanwhile, combine milk and butter in a small saucepan. Bring to a simmer over medium heat then immediately remove from heat.

  • Drain the potatoes and return to the pan. Mash with a potato masher or rice in a potato ricer. Add the warmed milk, sour cream, chives, salt and pepper. Stir until smooth.

Nutrition Facts

222 calories; 7.6 g total fat; 4.5 g saturated fat; 22 mg cholesterol; 322 mg sodium. 603 mg potassium; 34.9 g carbohydrates; 3 g fiber; 4 g sugar; 4.5 g protein; 302 IU vitamin a iu; 13 mg vitamin c; 18 mcg folate; 78 mg calcium; 1 mg iron; 38 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Good but I couldn't really taste the garlic. I'd use this recipe and try again in hopes of better results! Read More
Rating: 5 stars
These mashed potatoes were DELICIOUS. I didn t end up using all of the butter/milk combo and added it gradually to get desired consistency. This is my new go-to recipe. Read More