As the mother of four, it’s often difficult to please every palate with one dinner. One child loved chicken while the other wanted fish; one burgers the other hot dogs; and the same with pot roast or pork roast… every meal. It’s a bit unnerving to have someone unhappy at every sitting. I’ve heard the saying that you can’t please everyone all the time, but–and I know you will agree–as a mother, I always wished I could.
Thankfully, there was always one thing that I was sure they would all love no matter what entrée I put next to it: mashed potatoes. All the kids love mashed potatoes and so do I. I love potatoes in all their incarnations, but mashed is my favorite. The creamy texture is so delightful and the buttery flavor is always sure to please. And they had the power to make assembling around the dinner table much more harmonious.
As the kids grew up, their taste buds grew as well and I was able to experiment with different additions to my regular mashed potatoes. This is one of my best. The garlic, cooked with the potatoes, takes on an almost roasted flavor and permeates the potatoes to the perfect degree. The sour cream adds the velvety texture we all love with mashed potatoes and adds a unique, baked potato essence.
This side dish is perfect for your Easter dinner because it’s a delicious mashed potato “upgrade” without a lot of extra work. It’s going to compliment the garlic and herbs in the lamb perfectly, while adding a luxurious and creamy texture to the the plate. Make plenty because your guests are going to love them.
Garlic and Sour Cream Mashed Potatoes
2 1/2 lbs. russet potatoes
1 cup sour cream
2-3 cloves garlic, peeled
1/4 cup butter
Salt and pepper to taste
Peel and dice potatoes to a uniform size so they cook evenly. Place potatoes and garlic cloves in a pot and cover with water to about one inch above the potatoes. Add a tsp of salt to the water and bring to a boil, reduce to simmer. Cook until the potato is easily smashed with a fork, about 25 minutes.
Drain the potatoes and place in a bowl. Add butter, sour cream, salt and pepper. Mix with a mixer or blend in a food processor until creamy. Taste one more time to make sure seasoning is just right. Place in a serving bowl and top with a small pat of butter.
Your guests will dive into these potatoes with great gusto. And everyone will be pleased with the taste. Even your most finicky guests, or as I like like to call them, the children. I’ve actually seen my kids put down their Easter baskets to get to the mashed pototoes. It was our version of an Easter Miracle.
Some sides from this site that will also work well:
Mediterranean Orzo Salad
Perfect Roasted Asparagus
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