Russets are our potato of choice for this garlicky mashed potato recipe because they cook up super-fluffy.

Theresa Farthing
Source: EatingWell Magazine, November/December 2018


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

221.9 calories; protein 4.5g 9% DV; carbohydrates 34.9g 11% DV; exchange other carbs 2.5; dietary fiber 3g 12% DV; sugars 3.8g; fat 7.6g 12% DV; saturated fat 4.5g 22% DV; cholesterol 21.8mg 7% DV; vitamin a iu 302.2IU 6% DV; vitamin c 12.7mg 21% DV; folate 18.1mcg 5% DV; calcium 78.1mg 8% DV; iron 0.6mg 3% DV; magnesium 38.3mg 14% DV; potassium 602.9mg 17% DV; sodium 322.3mg 13% DV.

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