Creamy Garlic Mashed Potatoes
Are you a fan of sour cream and onion dip for veggies or potato chips?!?! That was always of favorite of my childhood birthday party appetizers. Something about the tang of the sour cream and garlic-onion combo. The appetizer is what inspired this make-ahead potato dish. You can serve it that day or refrigerate 1-2 days or freeze for 3 months and defrost in fridge when needed. The great thing about this recipe is you can easily double the recipe and use one for thanksgiving and the other for Christmas. My brother request these each year for the holidays with extra garlic. You can add additional toppings like chives, cheddar cheese, bacon, parsley, or just stick to simple salt and pepper with a few dollops of butter on top.
The ingredients are relatively simple and most of them you already have on hand. Fresh garlic can be subbed with garlic powder. Roughly around 1/2 to 1 tsp of garlic powder should do.
Hope you enjoy these creamy garlic mashed potatoes this holiday or any day!
Tip use the easy throw away foil trays for easy clean up 😉
A rich and decadent potato holiday side dish that can made up to 3 months in advance.
- 3 pounds potatoes (1lb potatoes equals 2 medium or 1 large roughly)
- 8 ounces cream cheese, softened (sub dairy free like kitehill cream cheese)
- 1/2 cup sour cream or plain greek yogurt (sub dairy free like kitehill plain yogurt)
- 1/2 cup butter, cubed
- 1/4 cup milk, cream, or half and half (You may need an additional 1/4 cup depending on the potatoes)
- 11/2 teaspoons onion powder (optional)
- 1 teaspoon salt (Reduce by 1/4 tsp per stick of salted butter)
- 1 teaspoon garlic powder (Can sub 1 tsp garlic = 2 fresh cloves add to boil water with potatoes)
- 1/2 teaspoon pepper
- Place potatoes in a large pot and cover with water. Bring to a boil uncovered for 15 minutes or until tender.
- Drain potatoes; return to pan. Mash potatoes with a masher or handmixer, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish. Let cool for about 2 hours before refrigerating. Top with additional butter pallets. Keep in refrigerate up to 1-2 days or freeze for 3 months.
- Heat oven to 350° and remove potatoes from refrigerator. Bake covered for 30 minutes. Then uncover and return to oven for another 15 minutes. Garnish with chopped chives, parsley, and/or ground pepper.