Creamy Garlic Mashed Potatoes

My mom always made the best potatoes. This recipe is still the best I’ve ever had, and I didn’t even grow up in Idaho. Mashed potatoes have always been my favorite side for Thanksgiving.

Peel and cut into chunks:

8 medium Russet potatoes (about 2 1/2 lbs.)

Cover the potatoes with water and boil for 15 minutes, or until they’re fork tender.

Instant Pot directions: Barely cover the potatoes with water and cook at high pressure for 5 minutes with a quick release.

Drain and mash the potatoes with all of the following:

4 T. butter

1 c. sour cream

1 t. salt

1/2 t. pepper

1/2 t. garlic powder

These mashed potatoes are pretty great without gravy, but it never hurts either. 😉 They make an excellent side to Ranch Pepperoncini Pot Roast or Pork Roast and Gravy.

ranch pepperoncini pot roast and mashed potatoes

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