Best Garlic Mashed Potatoes
The best garlic mashed potato dish that is creamy, fluffy, and bursting with savoury garlic flavour.
Servings 6 people
Ingredients
- 1½ kg russets potato cut into large chunks
- 1 litre water
- 5 tbsp butter room temperature
- 5 garlic clove grated
- 1 white onion finely diced
- 2 tsp dried basil
- ½ cup sour cream
- salt
- black pepper
Instructions
- Run the potatoes in the water and give it a good scrub. Cut the potatoes into large wedges. (For a large potato I usually cut it into 5 wedges). Give it another good rinse to wash away all the starch. Place them into a large pot and make sure it is covered by water (roughly about 1L of water). Place lid on top, and heat the pot on the stove on high.
- Once the pot is boiling, move the lid slightly open so the water doesn't boil over. Boil the potatoes on medium-high for 20 minutes. You know the potatoes are done if you can easily poke thru the potato wedges with a fork.
- Meanwhile, in a frying pan heat it in high heat. Place 5 tbsp of butter inside. Sauce the onion until soft and slightly translucent. Add the garlic and sauté it until it's aromatic. Stir in the dried basil. Turn the heat off and set it aside.
- Discard the water, and let the potatoes cool until it is warm or when your hands can touch it without burning.
- Peel the skin of the potato with your hands and place them in a large mixing bowl. Place another 2 tbsp of butter inside the warm peeled potatoes. Using a hand potato masher or a potato rice, mash the potatoes until smooth and no large chunks are visible.
- Fold in the butter garlic. You don't want to deflate the fluffiness.
- Stir in the sour cream until well combined. Add salt and pepper to your liking.