My favorite classic side dish! Creamy Garlic Mashed Potatoes are smooth, garlicky, and lightened up with Greek yogurt.
Last night while browsing Pinterest I saw a recipe for “Buttered Egg Noodles”. I’m not even kidding. I thought for a minute it was a joke ( like this recipe for Ice Cubes that I read forever ago and a reader re-shared with me last night– the comments are hysterical.) but I’m pretty sure the buttered egg noodles were a for serious recipe.
And some might say that mashed potatoes fall into that category.
There would be no such things as instant mashed potatoes if that were true. I’m not a food snob by any stretch of the imagination, but I cannot get down with instant mashed potatoes. I’d rather just have no potatoes.
Anyway… having worked in many many restaurant kitchens, and mashed many many mAAAAAAANNNYYY potatoes, I think I can offer up a tip or two in this department. Side note: Restaurant potato mashers are crayzeee. They are kind of huge (like 3.5 feet tall) and in order to mash a ton of steamed potatoes at once you have to throw all your weight into it; I’m sure I looked like a total lunatic jump-leaning on the giant potato masher while prepping every morning.
Do you remember when I posted the Copycat Carrabba’s Pollo Rosa Maria last month? One of my favorite dishes evuuuur. And in my opinion it is best served with a heaping side of creamy garlic mashed potatoes.
So let’s get back to basics here and mash some potatoes, shall we?
Oh– also. I used a combination of Greek yogurt and low fat sour cream in these in addition to a splash of milk. I swear they are the creamiest, fluffiest, rich, and garlicky potatoes to ever come out of this kitchen. Love ’em.
- 4 large Russett poatoes, scrubbed, peeled, and cut into uniform pieces, about 3" each
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced (about 3 teaspoons)
- ½ cup plain Greek yogurt
- ½ cup sour cream (I opt for low fat; it tastes the same in potatoes!)
- 1 teaspoon kosher salt (more to taste)
- ¼- 1/2 cup milk, as needed
- fresh chopped parsley and unsalted butter to garnish
- Place the potato pieces in a large stock pot and cover them plus another couple of inches with cold water (you can salt the water if you'd like-- no more than a teaspoon or two).
- Bring the pot to a boil and cook for 15-20 minutes-- the time will depend on the size of your pieces. You'll know they are done when you can easily cut them with the side of a spoon. Careful not to overcook them or they will be a starchy mess. Drain the potatoes, place them back in the stock pot, and set aside.
- In a small skillet, heat the olive oil. Add the garlic and toast it-- just until it turns golden. The garlic should only cook for about a minute. Don't let it burn!
- Pour the oil and garlic over the hot drained potatoes. Add the Greek yogurt, sour cream, and salt.
- Grab your potato masher and get to work! They will be creamy as soon as the ingredients begin to combine. Drizzle in the milk a little at a time only adding JUST ENOUGH to reach your desired consistency. Continue mixing and mashing until your potatoes are creamy and fluffy.
- If you like whipped potatoes, you can get out your hand mixer and beat the potatoes until they are fluffy, adding more milk if necessary.
- Serve hot and garnish with a sprinkle of fresh parsley and a pat of butter.
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