Creamy, garlicky, tangy, and salty – this is how I would describe this dish! The sour cream adds a creaminess with a tangy kick that really brings these potatoes to a new level. Growing up my dad used to always add sour cream to his mashed potatoes and I remember them always being so delicious! I mean what could be better, you have potatoes, butter, and milk mixed together to create something tasty! I have carried on my dad’s little sour cream secret and always add it to any mashed potato dish I’m making. It really does make all the difference and can take a boring dish to a delicious one! For this garlic mash, I am using fingerling potatoes. They are a variety and have regular and purple mixed in giving them a little more nutrients than plain russet potatoes.
- 1lb Fingerling Potatoes
- 3 Tbsp Butter
- 1/2 Cup Milk
- 2 Tbsp Minced Garlic
- 2/3 Cup Sour Cream
- 2 Tsp Salt
- 1 Tsp Pepper
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- Bring a large pot of generously salted water to a boil.
- Once the water is boiling, add the potatoes. Cover and cook until the potatoes are soft – about 20 minutes.
- When the potatoes are tender, drain the water and leave them in the pot.
- Add in the 3 tbsp of butter and lightly mash the potatoes.
- Next add in the milk, sour cream, garlic, salt and pepper and continue mashing and mixing until well combined. I like my mashed potatoes on the chunkier side, so I mash them partially and then use a spatula to mix the rest of the way!
- Once they are well combined serve and enjoy!
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