Sides · Sides · Vegetarian
The Best Ever Mashed Potatoes
Mashed Potatoes. Made with potatoes, sour cream and chicken stock. Get ingredient amounts and step-by-step instructions.
Timing breakdown · 3 timed stages
Total time as listed by the original author. Review the method for additional preparation and waiting.
Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.
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- 01
Step 1: Scrub potatoes thoroughly and chop into quarters. Dice the onion and 3 of the 4 cloves of garlic.
- 02
Step 2: Add the coconut oil to small frying pan and turn to medium low heat. Wait for oil to heat up, about 3 minutes and add in the onion. Let cook until onions become transparent, or about 5 minutes. Add the diced garlic. Turn down the heat and let caramelize and set aside.
- 03
Step 3: Fill a medium pot with 3 quarters water and 1 quarter chicken stock. Add potatoes and 1 clove of garlic. Turn heat to high and bring potatoes to a boil. Let the potatoes cook until they are soft enough to puncture fully with a fork – about 15 minutes.
- 04
Step 4: Drain the potatoes leaving some water (about an 8th of an inch) in the bottom of the pot. Add the butter, and begin to mash. Add the sour cream and the milk, continuing to mash the potatoes until they become relatively smooth.
- 05
Step 5: Add the caramelized garlic and onions to the potatoes. Use a hand blender to combine the potatoes and caramelized onions and garlic fully. This will also get rid of any left over lumps and bumps leaving you with smooth and creamy taters. Enjoy!
Recovered from the original recipe. Not independently kitchen-tested.
Know before you cook.
- Recipe status
- Archive recipe. Not independently kitchen-tested here.
- Equipment detected
- Stovetop, Blender
- Tested variations
- No independently tested variations are recorded. Keep your household observations in the journal below.
General cooked-leftover storage guidance
Health Canada advises refrigerating leftovers promptly in shallow containers, using refrigerated leftovers within 2–3 days or freezing them, and reheating to 74°C (165°F). Discard cooked food left at room temperature for over two hours.
General guidance for cooked leftovers, not a tested storage specification for this recipe.
Health Canada: handling and storing leftoversDoneness cues from the source method
Step 2: Add the coconut oil to small frying pan and turn to medium low heat. Wait for oil to heat up, about 3 minutes and add in the onion. Let cook until onions become transparent, or about 5 minutes. Add the diced garlic. Turn down the heat and let caramelize and set aside.
Step 3: Fill a medium pot with 3 quarters water and 1 quarter chicken stock. Add potatoes and 1 clove of garlic. Turn heat to high and bring potatoes to a boil. Let the potatoes cook until they are soft enough to puncture fully with a fork – about 15 minutes.
Step 4: Drain the potatoes leaving some water (about an 8th of an inch) in the bottom of the pot. Add the butter, and begin to mash. Add the sour cream and the milk, continuing to mash the potatoes until they become relatively smooth.
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