Paula Deen Garlic Mashed Potatoes

Paula Deen garlic mashed potatoes are creamy, fluffy side dish potatoes made with baking potatoes, butter, sour cream and fresh garlic that come together in 20 minutes. Try this easy Southern comfort food side for Sunday dinner or the holiday table, since it feeds 10 and uses just six simple ingredients.

Drain the potatoes well and add the milk only 1 tablespoon at a time, because that is how you control the texture. Pour it in all at once and you can end up with loose, soupy potatoes that no amount of mashing will fix.

Paula keeps the butter, sour cream and milk at room temperature, so nothing cools the potatoes down while you mash. She also mashes with a hand masher or the back of a fork instead of a mixer, which keeps them fluffy and never gluey.

Paula Deen Garlic Mashed Potatoes

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

120

kcal

Tender baking potatoes mash up soft and fluffy with butter, sour cream and a little minced garlic. A splash of warm milk at the end loosens them to whatever consistency you like.

Ingredients

• 3 medium peeled and coarsely chopped baking potatoes
  

• 1 teaspoon salt
  

• 4 tablespoons at room temperature Butter
  

• 1/4 cup at room temperature Sour cream
  

• 1 teaspoon finely minced garlic
  

• 1 tablespoon plus extra, at room temperature or warmed whole milk
  

Directions

• Boil the potatoes: Cook 3 medium peeled and coarsely chopped baking potatoes in salted water with 1 teaspoon salt in a medium saucepan for about 15 minutes. They are done when a fork slides in easily.
• Drain the pot: Drain the potatoes well and return them to the saucepan. That way the extra water steams off and doesn't thin out the mash.
• Add the flavor: Add 4 tablespoons room-temperature butter, 1/4 cup room-temperature sour cream and 1 teaspoon finely minced garlic. Mash with a potato masher or the back of a fork until everything is blended.
• Loosen with milk: Add the warm whole milk 1 tablespoon at a time, starting with 1 tablespoon, until the potatoes reach the consistency you like. Then taste and add more salt and pepper if they need it.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make garlic mashed potatoes ahead of time?

Yes, you can mash them a few hours early and keep them covered in a warm spot or a slow cooker on low. Stir in a splash of warm milk right before serving, since they firm up as they sit.

How do I store and reheat leftover mashed potatoes?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat with a little milk, stirring often, so they turn creamy again.

Can I use Yukon Gold potatoes instead of baking potatoes?

You can, and they give you a slightly denser, more buttery mash. Baking potatoes are starchier, which is why they turn out so light and fluffy here.

Can I use a hand mixer or food processor?

A hand mixer on low works if you go easy, but a food processor will turn the potatoes gluey. The masher or fork keeps the texture light, and a few small lumps are part of the charm.

Why are my mashed potatoes gummy or watery?

Gummy potatoes come from overworking them, and watery ones come from poor draining or too much milk at once. Drain well, mash just until blended and add the milk slowly.