Creamy Garlic Mashed Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. 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).
  2. 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.
  3. 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!
  4. Pour the oil and garlic over the hot drained potatoes. Add the Greek yogurt, sour cream, and salt.
  5. 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.
  6. 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.
  7. Serve hot and garnish with a sprinkle of fresh parsley and a pat of butter.
To reheat mashed potatoes, add a little more milk and mix before warming them in the microwave or stovetop.
Recipe by Sugar Dish Me at