Dirty Mashed Potatoes

I am not going to be shy about my love for mashed potatoes with garlic and butter anymore!

There is nothing more satisfying than a nice heaping serving of garlic buttery mashed potatoes on my plate, even if that means sacrificing plate space for other side dishes; dirty mashed potatoes win every time.

I highly recommend using the red potatoes for this dish. The red potatoes have a thinner skin and a subtle, sweet flavor. Their waxy texture helps them stay firm throughout cooking. Lately, I have been eating purple potatoes just for fun, and think about it, how cool it would be to have purple potatoes on your plate!

I am not going to be shy about my love for mashed potatoes with garlic and butter anymore!

There is nothing more satisfying than a nice heaping serving of garlic buttery mashed potatoes on my plate, even if that means sacrificing plate space for other side dishes; dirty mashed potatoes win every time.

I highly recommend using the red potatoes for this dish. The red potatoes have a thinner skin and a subtle, sweet flavor. Their waxy texture helps them stay firm throughout cooking. Lately, I have been eating purple potatoes just for fun, and think about it: how cool it would be to have purple potatoes on your plate!

I make these dirty mashed potatoes with garlic, adding in sour cream and cream cheese. You can really let your imagination go wild with your flavor profile.

This recipe is super easy. Gone are the days of sitting or standing in the kitchen and peeling potatoes one at a time. With this recipe, all you do is give the potatoes a good wash and put them into a large pot of boiling water.  When the potatoes are fork tender, drain out the hot liquid, run cold water into the pan for a good rinsing, drain again, and now you’re ready to mash.

I like to add in 1/2 the milk, salt, and pepper, and 1/2 the butter for the first mashing, which I do either with my hand mixer or a hand-held potato masher.

Once the potatoes are mashed and nice and soft, add in more butter, sour cream, and milk to your desired consistency. This is when you will want to add in the minced garlic and cream cheese.

Now it’s decision time: do you transfer the potatoes to your mixer to smooth them out and make them nice, creamy, and fluffy, or do you go with the texture of the chunky, dirty-mashed potatoes? I have had them both ways, and because they are one of my favorite foods, I eat them no matter what! However, I find that the creamy, fluffy mashed potatoes are easier to make a well in the middle of them, so I can add a good amount of butter and let it infuse the potatoes with buttery goodness.

Now you’re ready to put these delicious potatoes into your serving bowl, sprinkle with green onions, and take them to the table where everyone can dive in and devour the dirty-mashed potatoes one bite at a time. After the official Thanksgiving holiday, I like to make mashed potato pancakes with these leftovers and also use them in the turkey and stuffing casserole.

Enjoy!