We love garlic and add large quantities of it to pretty much anything we cook, including mashed potatoes. We use at least six cloves for these potatoes, and sometimes more. And the recipe is very flexible. We have three other variations that we do just to change things up a bit. You can stir in some bacon bits (real, not fake) and some cheddar cheese, or add Parmesan cheese. You can also add the garlic to the potatoes after the potatoes cook and just stir it in.
Feel free to share any variations you come up with!
[Updated November 23, 2009.]
Garlic Mashed Potatoes
- sharp knife
- 8-quart pot with lid
- potato masher
- 8 Yukon Gold potatoes (washed and cubed)
- 6 cloves garlic
- 32 ounces gluten-free chicken stock (or low-sodium chicken broth)
- 8 tablespoons unsalted butter (softened)
- ½ cup sour cream (or Greek yogurt)
- ¼ cup milk (more as needed)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Add potatoes and garlic cloves to a large pot. Pour in chicken broth and add just enough water to cover the potatoes. Bring to a boil and cook until tender. Drain the liquid.
- Mash with potato masher and add butter. Mash some more, adding sour cream and milk to desired consistency.
- Season with salt and pepper to taste. Top with a sprinkling of paprika and parsley.