There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.
Course: Side Dish
Keyword: Christmas, potatoes, sides, Thanksgiving
Author: Anna Kate
Salt and Pepperto taste
Wash, peel and quarter potatoes.
Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.
If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker.If you are opposed to mayo, you can leave it out. But the mayo makes the mashed potatoes light and fluffy on the taste buds!If you are making these ahead of time, follow the recipe, then transfer them to a slow cooker. Place on warm until you are ready to serve. Occasionally, you will need to give them a stir (to avoid sticking to the sides). Add a little milk if they begin to look dry.