Mashed potatoes with garlic
This seven-ingredient garlic mashed potato recipe takes less than 20 minutes to make and packs a punch of flavour, thanks to a heavy dose of fresh garlic and a handful of fresh chopped parsley. We boiled the garlic with the potatoes so the softened cloves would infuse a deep garlic flavour throughout the potatoes when they're mashed. Idaho potatoes have a fluffy, creamy, and soft texture and are perfect for mashing, but you can also use red potatoes—unpeeled for colour—or Yukon Golds—for a natural buttery flavour. Feel free to swap plain Greek yogurt for the sour cream, if you prefer.
4 large, Idaho variety, peeled and cut into 2-inch chunks
8 clove(s), large, peeled
Light sour cream
1% low-fat buttermilk
¼ cup(s), fresh, chopped
¾ tsp(s), or to taste
¼ tsp(s), or to taste
- Place the potatoes and garlic in a large saucepan; fill with enough water to cover them.
- Set pan over high heat; bring to a boil. Boil until the potatoes are fork-tender, about 8 minutes; drain and return potatoes and garlic to pan. Add sour cream to pan; stir and then mash mixture until almost smooth (or desired consistency). Stir in buttermilk. Fold in parsley; season to taste with salt and pepper.
- Yields about 3/4 cup per serving.