Garlic Butter Mashed Potatoes

Garlic Butter Mashed Potatoes

It’s funny to me that my kids are already set in their ways about certain meals.  They love meatloaf, but try to serve a meatloaf with any other kind of potato besides mashed, and look out!   Food blogging aside, what was I thinking, trying to serve a baked potato (my favorite) with a meatloaf.  Well I won’t mess that up again.  Honestly, mashed potatoes are not my favorite, so I try to spice them up on occasion.  I sauteed the garlic cloves in butter and used the butter to create the robust garlic flavor without the burning raw taste of garlic.  If your bunch will eat the skins, leave them on, I think they are yummy.  These were a hit with the meatloaf and would go great with a steak or any other meat for that matter.  A perfectly delicious side dish.

Garlic Butter Mashed Potatoes


6 medium size red potatoes

2 garlic cloves, smashed

1/2 cup butter

1/2 cup milk

1/4 cup sour cream

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon fresh thyme

Cooking Directions:

Peel and cut potatoes into 2″ chunks, place in a large pan and cover with cold water and bring to a boil.  Boil potatoes until cooked through and tender, about 30 minutes.  Drain well.  Meanwhile, in a small saucepan combine butter and smashed garlic cloves and cook over low heat for about 5 minutes, stirring occasionally.  Remove from heat and discard garlic cloves.

In a mixing bowl, combine drained potatoes, garlic butter, milk sour cream, salt, pepper and thyme.  Beat with electric mixer until all is well combined and potatoes are mashed to your liking.  Serve immediately.



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