Garlicky Potatoes Recipe -
Garlicky Potatoes Recipe
  • READY IN 25 mins

Garlicky Potatoes

Recipe by  

"Potatoes are boiled in chicken broth and mashed with garlic, cream, sour cream, chives and butter."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
  2. Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

Absolutely the BEST mashed potatoes I've ever had! I sauteed the garlic a bit to take the "bite" out of it, and to soften it a bit so I wouldn't be chomping on garlic like crazy. Serve with the Greatest Grilled Turkey and Slow Cooker Stuffing from this site, and you have one easy Thanksgiving dinner!

Most Helpful Critical Review
Sep 16, 2003

I was disappointed in the flavor of this potatoes - very bland.

Sep 23, 2004

YUM YUM YUMMY!! Boy were these good!! Even my 6 yr. old had seconds! Other than cutting the recipe in half and adding extra garlic (6 cloves which I roasted first) I didn't change a thing! I also made this with red skinned potatoes and left the skin on. The combo of the red skin and chives made for a very pretty presentation. Will definitely be making these again and again! Thanx Sara :)

Jul 24, 2003

These were just exactly what I was looking for. I had garlic mashed potatoes at a catered party a few years ago and this is the best recipe I have found.

Dec 24, 2003

I never thought that mashed potatoes with chicken broth would taste so good. I used light cream, low fat milk and light sour cream. I also cut down the butter by one third. It still came out great. The garlic flavor made it a big hit! A definite side dish for the holidays.

Aug 09, 2008

Hmmm mmmm, good. :) I had three lbs of baby red potatoes so I cut those in half (skins and all) and threw them in a pot covered with water. I didn't have any chicken broth so I added 6 chicken bouillon cubes to the water. I threw in 6 cloves of garlic with the potatoes to boil so they would soften (I love garlic!). I used fat free half & half and fat free sour cream to cut calories. No salt because it didn't need it (the bouillon took care of that part). Very, very good mix. I like the color the red skins and green chives gave the potatoes.

Oct 01, 2014

YUM - classic comfort food at it's best! I did cut back on the garlic just a bit and opted for light sour cream and milk vs. heavy cream to cut back on fat and calories. These were creamy and delicious. A perfect side dish for just about anything!

Dec 07, 2003

As I was making this (tasting it), yes, I did find them bland... I ended up putting more sour cream in, attempting to correct the problem as well as adding more salt and some peccorino romano (parmesan would work as well) cheese to it. It makes the potatoes a bit richer but the taste most definately is enhanced.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 821 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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