Garlic Mashed Potatoes

Garlic Mashed Potatoes

Main Course 

Russet potatoes are less likely to get gummy from over mixing.

  • 4


  • Very easy


  • Prep time

  • Cook time


  • 1 lb Russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 cups water
  • ¼ cup butter, melted
  • ¼ cup milk
  • ¼ cup sour cream
  • 4 cloves roasted garlic, peeled
  • ¾ tsp Kosher salt
  • ¼ tsp freshly cracked pepper


1. Place potatoes and water in the Prep&Cook with no blade. Cook at 210°F for 20 minutes or until potatoes are soft. Drain potatoes; then put potatoes back into bowl with the kneading/crushing blade.

2. Add remaining ingredients to the bowl. Pulse for 5 seconds or until mashed. Do not over process as potatoes will get gummy.