Mashed potatoes are a staple side dish for many meals and for good reason, they are so amazing and so easy to make! You pretty much just take some potatoes, cook them until tender and mashed them, along with enough liquid to get the perfect texture! Most different types of potatoes will work with yellow potatoes, white potatoes, red potatoes and russet potatoes being pretty common. You can peel the potatoes or leave the skins on if you like the texture or colour that they provide. If you you cut the potatoes up into small, 1 inch, pieces they cook faster, and you can generally make them in less than 30 minutes! I like to boil them in water in a pot on the stove top but you can also microwave them or cook them in the slow cooker! ( Slow Cooker Garlic Mashed Potatoes) Once the potatoes are cooked they are well drained and then mashed along with seasonings! I like to season my potatoes with melted butter along with milk (or sour cream) and you can season them as you like! I am fond of garlic so I throw a couple of whole cloves into the pot to boil with the potatoes and they get nice and tender and mash right into potatoes! I like to mash my potatoes by hand but you can use a mixer, just don’t over mix (or use a food processor), as they can turn glue-y, which is not desirable! These no-fail mashed potatoes are so easy to make that you’ll be making them at every dinner!
What are your favourite flavours to add to mashed potatoes?
For these mashed potatoes I mixed in some slow cooker roasted garlic! Yum!
Easy Mashed Potatoes
Super easy, light, fluffy and creamy mashed potatoes every time!
ingredients
- 3 pounds potatoes, (optionally peeled) cut into 1 inch cubes
- 4 cloves garlic, peeled
- 1/4 cup butter, melted
- 1/2 cup sour cream, room temperature
directions
- Place the potatoes and garlic cloves in a large pot, cover in water, bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes well, mash by hand and mix in the butter along with enough sour cream (or milk) to get the mashed potatoes to the desired consistency. (Note: Do not over mash or over mix.)
Option: Use yellow potatoes, or white potatoes, or red potatoes or russet potatoes.
Option: Replace some or all of the sour cream with plain yogurt or milk, cream, etc.
Option: Add 1 tablespoon white miso paste!
Tip: Use warm butter and milk.
Option: Mix in flavours! Like chopped parsley, and/or bacon, chopped chives, cheddar, parmesan, goat cheese, roasted red peppers, etc.
Slow Cooker Garlic Mashed Potatoes
Slow Cooker Mashed Sweet Potatoes
White Cheddar and Garlic Mashed Potatoes
Roasted Red Pepper and Feta Mashed Potatoes
Blue Cheese Mashed Potatoes topped with Caramelized Onions and Mushrooms
Goat Cheese Mashed Potatoes Smothered in Coffee Gravy
Creamy Roasted Garlic Mashed Potatoes
Slow Cooker Garlic Herb Mushrooms
Cheesy Slow Cooker Bacon Ranch Potatoes
Garlic Mashed Cauliflower
Mashed Sweet Potatoes with Andouille Cream
Spinach and Feta Mashed Cauliflower
Asiago Roasted Mushroom Mashed Cauliflower
Melting Potatoes
Slow Cooker Loaded Baked Potatoes
Fondant Potatoes
Horseradish Mashed Parsnips and Celery Root
Salt and Vinegar Mashed Potatoes
Crispy Roast Potatoes
Colcannon
I love mashed potatoes. This is very similar to how my husband makes them every year. The question always arises when you discuss mashed potatoes with people and their preferences, lumps or no lumps?
I like some lumps. So then I don’t feel like I’m eating baby food mush.