Creamiest Garlic Mashed Potatoes

    25 minutes

    For the best mashed potatoes, boil the potatoes in chicken stock before mashing with garlic, cream, sour cream and butter.

    79 people made this

    Serves: 8 

    • 2 litres chicken stock
    • 2 1/2 kg potatoes, peeled and quartered
    • 5 cloves garlic, diced
    • 1 cup (250ml) thickened cream
    • 1/2 cup (125ml) sour cream
    • 3 tablespoons diced fresh chives
    • 1/2 teaspoon salt
    • 60g butter, melted

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring chicken stock to a boil. Add potatoes and cook until tender but still firm; about 15 minutes. Drain reserving stock.
    2. Stir in garlic, cream and 1 to 2 tablespoons stock; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

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    Reviews and Ratings
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    Reviews in English (52)


    Lots of chicken stock was wasted. Add tarragon for crunch.  -  30 Jan 2016


    Absolutely the BEST mashed potatoes I've ever had! I sauteed the garlic a bit to take the "bite" out of it, and to soften it a bit so I wouldn't be chomping on garlic like crazy. Serve with the Greatest Grilled Turkey and Slow Cooker Stuffing from this site, and you have one easy Thanksgiving dinner!  -  29 Nov 2003  (Review from Allrecipes USA and Canada)


    YUM YUM YUMMY!! Boy were these good!! Even my 6 yr. old had seconds! Other than cutting the recipe in half and adding extra garlic (6 cloves which I roasted first) I didn't change a thing! I also made this with red skinned potatoes and left the skin on. The combo of the red skin and chives made for a very pretty presentation. Will definitely be making these again and again! Thanx Sara  -  23 Sep 2004  (Review from Allrecipes USA and Canada)