January 18, 2014

I am not fond of garlic but I’m trying to incorporate it in our meals as much as possible because of its many health benefits. Also, I am not getting any younger and I’ve been having spikes in my blood pressure because of perimenopause . My mom says, I should eat garlic a lot because it helps lower blood pressure. Well, as long as it’s cooked well, I can take it. So I thought I’d give our mashed potatoes a twist. And while I’m browsing on the reid website for some nuts and bolts for my husband, here I am mashing the potatoes I just boiled. Recipe for this yummy, garlicky smashed potatoes can be found below.

smashed potatoes

Garlic Smashed Potatoes


  • 2 lbs. Idaho/russet potatoes, peeled and cubed
  • 2 Tbs. chopped garlic
  • 1/2 cup milk
  • 2 Tbs. butter
  • 1/4 cup sour cream


  1. In large saucepot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium. Cover and let simmer 20 minutes, or until tender; drain.
  2. Meanwhile, in saucepot over medium-low heat, cook garlic and milk 10 minutes. Add butter. Cook 30 seconds or until butter is melted.
  3. Using hand masher or potato ricer, mash potatoes; stir in milk mixture and sour cream. Season with salt and black pepper, if desired.

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One response to “Garlic Smashed Potatoes”

  1. Eliz Frank says:

    This looks delicious.I am definitely going to copy the recipe and make it. It would be perfect for our cold weather. 🙂
    Eliz Frank´s last blog post ..Reflections: Who Am I and Why Am I Here?

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