Easy Buttery Garlic Mashed Potatoes
Easy Buttery Garlic Mashed Potatoes are made with russet potatoes that are boiled then mashed with garlic, butter, sour cream, almond milk and fresh chives.
Servings 10 servings
Ingredients
- 3 russet potatoes (peeled then chopped)
- 4 tbsp butter
- 1/2 cup almond milk
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp minced garlic (fresh or from jar)
- 1/4 cup sour cream
- 1/4 cup chives (minced)
Instructions
- Start by peeling the russet potatoes, then chopping into 1inch cubes.
- Fill a large pot with water and then add in the potatoes. Make sure there is about 1 inch of water above the potatoes so they properly boil. Add in about 1 tsp of sea salt and then turn on the heat to medium/low and bring the water to a rolling boil. Once the water starts to boil, set the timer for 10 minutes and let potatoes boil until fork tender. Drain the water and return the potatoes to the pot or add to a large mixing bowl.
- While the potatoes are still hot, add in the butter, almond milk, sour cream, and minced garlic. Season with salt and pepper to taste and mash with a potato masher until there are little to no chunks left. Taste the mashed potatoes and add in more salt and pepper if necessary.
- When the potatoes are seasoned to your liking, serve with freshly chopped chives and enjoy!
Notes
Mashed potatoes are best stored in an airtight container in the fridge and enjoyed within 4 days.
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