Who doesn’t love garlic mashed potatoes? Rich and creamy, melting in your mouth, trying to resist going back for seconds and thirds. School starts, fall begins, Thanksgiving is on the horizon, and it’s the garlic mashed potatoes (not that turkey) that I begin to crave. That carb-loaded, buttery comfort food usually reserved for special occasions because you simply can’t hold yourself back from eating the entire bowl. Treat yourself on more than just the holidays with this delicious recipe. And if you’re looking for a little less guilt, try the equally delicious lower carb option.
2lbs potatoes peeled and cut lengthwise into quarters (this recipe will work with whichever potato variety you prefer)
3 tablespoons butter
1/4 cup sour cream
2 teaspoons garlic powder or 1 tablespoon fresh minced garlic
1/3 cup whole milk
Place the peeled and cut potatoes into a large pot, and fill with cold water until the potatoes are covered at least an inch. Set the pot on the stovetop, and bring the water to a boil over high heat. Once boiling, generously salt the water. Reduce heat to medium, and simmer for 15-20 minutes or until the potatoes are fork tender.
While the potatoes are cooking, warm the butter, milk, and sour cream in a small saucepan over low heat.
When the potatoes are done cooking, drain them well. Return potatoes to the pot, and place back on the hot stovetop. Allow the potatoes to dry on low heat for 1-2 minutes, shaking the pot until all the excess moisture has evaporated. This will ensure your potatoes do not end up watery.
Pour the butter, milk, and sour cream mixture over the potatoes, and add the garlic. For chunkier mashed potatoes, mash with a potato masher until well combined. If you prefer your potatoes smooth, mix them on medium speed with a hand mixer until you reach the desired consistency. Taste and adjust salt level if needed.
Lower Carb/Calorie Option: Replace the sour cream with 2% Greek yogurt and the whole milk with 2% milk. Then, replace half the potatoes with a head of cauliflower. For best results, roast the cauliflower. This will prevent the cauliflower from getting too watery during cooking. Before boiling your potatoes, preheat oven to 400˚. Toss the cauliflower florets with Wildtree Roasted Garlic Grapeseed Oil or olive oil and 1 teaspoon salt. Spread out in an even layer onto a foil lined pan. Roast in oven for 35 minutes, tossing once halfway through cooking. Allow cauliflower to cool slightly, and transfer to a food processor or high-quality blender. Blend until smooth, and combine mixture with the potatoes during mashing.