Sour Cream, Garlic, Parsley, Mashed Potatoes

This is a really simple and delicious mashed potatoes recipe. It’s easy to make and the fresh parsley and garlic certainly make it extra tasty.  I have many different versions or mashed potatoes recipe, but I come back to this one more often than others because it is so simple and rich in flavor.

Good luck making this recipe – you really don’t need it though.  Serve it with your favorite main dish or serve it with my Mediterranean Boneless Shortribs Stew.  Mediterranean Style Beef Short-ribs Stew Thanks. Enjoy.

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Sour Cream, Parsley, Garlic, Mashed Potatoes

Course Side Dish
Cuisine American
Keyword Garlic Mashed Potatoes, Parsley Mashed Potatoes, Sour Cream Mashed Potatoes
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4 to 6 people

Ingredients

  • 4 medium Idaho potatoes
  • 1/2 cup butter (1 stick)
  • 1 cup whole milk
  • 2 cloves fresh garlic minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 cup sour cream at room-temperature
  • 1/2 teaspoon salt plus 1 tablespoon for salting the potatoes water
  • 1/4 teaspoon fresh ground black pepper

Instructions

  1. Scrub the potatoes skin with a vegetable brush.  Wash the potatoes and cut into chunks

    Note: cut the chunks as even as possible.  I cut the potatoes in four lengthwise and then cut each quarter into 4.  It cooks faster.  If you don't like to eat potatoes skin you can remove it.

  2. In a large enough pot, add cold tap water to fill about three-quarters of the pot.  Add the salt.  Add the potatoes. Bring to a boil and continue cooking until a fork inserted in the potatoes breaks it easily.

    Note: The potatoes should be submerged about an inch underwater

  3. Once the potatoes are fork tender, drain in a colander and set aside.

  4. Return the empty pot to the stove over a medium flame. Melt the butter in the pot (careful not to brown the butter)

  5. Add the parsley and garlic and cook it for up to a minute until very fragrant. Add the salt and black pepper.

  6. Add the milk and heat until small bubbles begin to form around the edge.

    Note: Do not bring the liquid to a boil.

  7. Remove the pot from the stove.  Add the potatoes.  Using a potato masher, mash the potatoes. Add the sour cream and continue mashing the potatoes until you get the texture you like.

    Note: I like to leave some very small lumps.  

  8. Serve with your favorite main dish.  I serve this with my hearty Mediterranean style short ribs beef stew.

Recipe Notes

Serve this with my Mediterranean Style Beef Short-ribs Stew

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3 Comments Add yours

  1. Farida says:

    This looks so delicious! I will try this.

     
    1. julietkitchen says:

      Thanks. It’s such a delicious and easy recipe.

       

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