Garlic Mashed Potatoes

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Garlic Mashed Potatoes

Prep Time30 mins
Cook Time20 mins
Course: Side Dish
Diet: Gluten Free, Vegetarian
Keyword: comfort foods
Main Protein: Vegetarian
Cooking Method: Oven, Slow Cooker, Stovetop
Servings: 6
Calories: 423kcal

Equipment

  • slow cooker

Ingredients

  • 12 potatoes large, cubed or peeled + cubed
  • 3/4 cup butter
  • 1 cup sour cream
  • 3 clove garlic
  • chives or parsley to your preference
  • salt and pepper to taste
  • 1 large (gallon) freezer bag or reusable silicone bag

Instructions

Assembly instructions:

  • Cook the potatoes until they are soft.
  • Mash the softened potatoes, adding butter in bits as you mash.
  • Stir in the sour cream, garlic, chives, salt and pepper.
  • Allow the mashed potatoes to cool, then scoop them into a freezer bag.
  • Remove excess air and seal.
  • Flatten the bag and store it in the freezer until ready to eat.

Oven Cooking instructions:

  • Thaw.
  • Preheat oven to 350° and grease a casserole dish with nonstick cooking spray.
  • Transfer the ingredients to the dish and cook until heated through, around 20 minutes.

Slow Cooker instructions:

  • Cook from frozen in the slow cooker on low for 2 hours, stirring occasionally.
  • Stir well before serving.

Stovetop Cooking instructions:

  • Thaw.
  • Cook in a medium saucepan on low heat until they're warmed through, stirring often.

Notes

Pro tips: Reheating in the oven is my preferred method for these mashed potatoes. If they seem runny, they need to cook for longer.

Nutrition

Calories: 423kcal | Carbohydrates: 78g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 1899mg | Fiber: 9g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 86mg | Calcium: 132mg | Iron: 3mg