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+ servings

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


  • 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


  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