Ready to give your mashed potatoes a major glow up? ICYMI, these Roasted Garlic & Onion Sour Cream Mashed Potatoes are seriously giving us main character energy. Creamy to the core, these cloud-like potatoes are perfumed with roasted garlic and onion balanced beautifully by the tang of sour cream. Sheesh, one spoonful and you’re hooked! Let’s dig in, shall we?

Need Some Quick Meal Ideas?

If you’re in need of a quick meal plan to go with our star, the Roasted Garlic & Onion Sour Cream Mashed Potatoes, I’ve got your back. Here’s the scoop:

  • Entree: Spicy Fried Chicken – Crispy, golden-brown fried chicken with a tangy, spicy, buttermilk brine.
  • Side: Smothered Green Beans – Tender green beans smothered in a light gravy with potatoes and generous Cajun seasoning.
  • Side: Creamed Corn – Sweet corn kernels simmered in a rich and creamy sauce.
  • Drink: Peach Sweet Tea – Quench your thirst with a refreshing glass of peach-infused sweet tea.

Onion-y & Garlick-y Sour Cream Mashed Potatoes Recipe

Now, I ain’t gonna lie, mashed potatoes hold a special place in my heart. I mean, who doesn’t have fond memories of helping mama in the kitchen, peeling potatoes and waiting impatiently for that first delicious spoonful?

It took me some time to perfect this recipe. Trust me, there were some not-so-perfect renditions along the way (can anyone say ‘mashed potato soup’?), but the end result is so worth it. These potatoes are fluffy like a cloud, with a hint of tang from the sour cream cutting through the richness. The roasted garlic and onion infuse every bite with a depth of flavor that just slaps. Like, seriously, the flavor profile is about to live rent-free in your taste buds.

And the secret sauce? It’s all in the roasting process which sweetens and mellows the garlic and onion. This step takes these mashed potatoes from casual fling to where have you been all my life? And, can we talk about the smell that fills the house when they’re in the oven? It’s pure, cozy bliss. These sour cream mashed potatoes about to become your new best recipe.

What You’ll Need For Recipe

  • Garlic cloves: Roasted to caramelized perfection, it’ll give our potatoes that subtle, sweet, and smoky garlic flavor. You’ll have to resist the urge to just snack on these golden gems.
  • Yellow onion: A half onion, chopped and roasted along with the garlic. This humble allium is about to surprise you, bringing a depth of flavor to the potatoes that’s both comforting and exquisite.
  • Extra-virgin olive oil: Drizzle generously over the garlic and onion before roasting. This golden elixir is going to ensure they get beautifully caramelized and also brings its own delicate flavor to the table.
  • Yukon gold potatoes or russet potatoes: Either works, but I’m a sucker for Yukon Gold’s buttery texture. And remember, peeling is optional! If you’re into rustic vibes like me, keep those skins on.
  • Milk: Helps give the potatoes their silky, creamy texture. Warm it up a bit before adding to avoid a sudden temperature drop – that’s a pro tip, right there!
  • Unsalted butter: This is your key to decadence. It lends that rich, velvety texture that makes your tongue sing hallelujah. Bring it to room temperature for easier mashing.
  • Kosher salt: An essential flavor enhancer. Add to taste, but remember the golden rule: you can always add, but can’t subtract. Taste as you go!
  • White pepper: Subtler than black pepper, but still brings a gentle kick. Plus, it keeps our mash looking pristine.
  • Sour cream: This is our secret weapon, adding tanginess that cuts through the richness. It’s like a mini flavor explosion in every bite. I recommend full fat sour cream.
  • Chopped chives – optional for garnish: For that dash of color and a slight oniony tang, scatter some on top. It’s like the cherry on top of the sundae. Or should I say, the chives on top of the mash? Let’s dig in!

How To Make Sour Cream Mash With Garlic & Onion

For more detailed instructions, be sure to check out the recipe card below.

  • Step 1) Roast The Garlic & Onions: Preheat oven to 425°F. Massage garlic cloves and quartered onion with olive oil, wrap in foil, bake for 40 minutes.
  • Step 2) Prepare The Potatoes: While garlic and onion roast, scrub, peel, and quarter potatoes. Boil potatoes until fork-tender, drain potatoes, then return to pot on low heat to dry.
  • Step 3) Milky Butter Blend: Heat milk and 4 tablespoons butter until warm. Blend with roasted garlic and onions until smooth.
  • Step 4) Mash Time: Use potato rice or masher to mash potatoes, then add white pepper, sour cream, milk-butter blend, and 4 tablespoons sliced butter.
  • Step 5) Stir until creamy, taste, and adjust seasoning as needed. You can also add more liquid to achieve your desired consistency. Serve warm, and enjoy!

Why Add Sour Cream?

Now, I know what you’re thinking – sour cream in mashed potatoes? Real talk, it’s giving exactly what it needs to give. s of these Roasted Garlic & Onion Sour Cream Mashed Potatoes to a whole new level.

It adds a tangy note that balances beautifully with the rich, buttery goodness of the potatoes. And let’s not forget about that flawless, velvety texture it lends to the dish. Once you try this you’ll never make mashed potatoes again without it.

The Best Method for Mashing Potatoes

Honestly, the best method for mashing potatoes is to use a potato ricer. Why? I’m not just telling you to buy another gadget but it is damn good way to get the smoothest most perfect mashed potatoes you’ve ever tasted. It’s giving us creamy dreaminess without any of the hard work.

No ricer? No problem. A good old-fashioned potato masher or large wooden spoon to do the job. The trick is dry out the cooked potatoes to remove excess moisture to avoid making your potatoes gummy. That’s why before mashing and after draining, I recommend putting the potatoes back into the warm pot on low until all steam dissolves.

Mashed Potato Troubleshooting

Take it from me, even this humble side can sometimes test our culinary skills. Here are some potential pitfalls to avoid for the smoothest, butteriest, damn good mashed potatoes.

  • Badly prepped spuds: First thing, give those taters a good scrub, even if you’re peeling them, and especially if you’re not. Always cut out the eyes, those little sprouty spots. Got green potatoes? Toss ’em. They can taste bad and potentially make you feel sick.
  • Gooey mash: We want smooth and silky potatoes, not gummy goo. Waxy potatoes can go gluey when mashed, so opt for starchy ones like Yukon Golds or russets. And, don’t overdo the mashing! An overworked spud will start to resemble wallpaper paste. A potato ricer will help you achieve that perfect texture.
  • Lumpy mash: Lumps happen when potatoes are undercooked or unevenly cooked. Cut your potatoes to a similar size and always start in cold water to ensure even cooking. Got lumps? Don’t sweat it. Use a ricer to break them up without making them gummy.
  • Soggy spuds: Overcooking or vigorous boiling can turn your potatoes into a wet mess. Boil gently and drain well. Got sogginess? Dry them out in a warm pot or oven or mix in some more potatoes. Remember, over-stirring leads to paste!
  • Too thick mash: Struggling with the consistency? If your mash is too thick, gradually add more of your warm milk or cream until you reach your desired texture. But be careful! If they end up too thin, it’s a bit trickier to fix. To thicken them up try folding in some additional cooked, riced potato if you have some on hand.
  • Salty mash: Be cautious salting the water for your potatoes as they can soak up more than you expect. It’s better to salt while mixing and taste as you go. Got salt overload? Add more liquid or potatoes to dial it down.

More Recipe Tips

  1. Peel or Nah: This right here is about personal preference. If you’re vibing with a rustic touch, keep those skins on. If you’re after silky smooth, then peel away!
  2. Mash or Ricer: It’s giving options here, a standard potato masher or a potato ricer. But if you want creamy mashed potatoes, a ricer is a damn good choice.
  3. Warm Vibes: Keep things cozy. Warm up your milk before adding it into your potatoes. Cold milk is a mood killer for those hot potatoes.
  4. Milk Matters: Whole milk works best, but if you want to use something else, that’s cool too. Just skip the almond or oat milk – they could mess with the taste.
  5. Let’s Get Funky: Feel free to jazz up your mash! Maybe add some shredded cheddar, bacon crumbles, or even a bit of fancy brown butter. It’s all about what you’re feeling.
  6. Potato Sauna: After boiling, return the potatoes to the pot to dry out. The drier they are, the more liquid they’ll reabsorb.

More Yummy Potato Recipes

Storage & Reheating Recommendations

Storing Leftover Mashed Potatoes: Once your garlic & onion sour cream mashed potatoes have cooled down, store them in an airtight container within two hours of cooking. Pop them in the refrigerator, and they’ll stay fresh for up to 4 days.

Freezing Instructions: Yes, you can freeze mashed potatoes! If your recipe includes butter and heavy cream, it will freeze beautifully. Simply transfer the completely cooled potatoes into a large gallon Ziplock bag, seal it, and pop it in the freezer. They’ll keep well for up to 6 months.

Reheating Options: When it’s time to reheat those leftover mashed potatoes, here are a few methods you can try:

  • Stovetop: Grab a saucepan or larger pot, place the leftovers in it over low heat, and add a little more milk, cream, or butter to loosen the potatoes. Stir continuously to prevent scorching and cook until the potatoes are heated through.
  • Microwave: For a quick reheat, transfer the leftovers to a microwave-safe dish and heat them in 30-45 second intervals. Add a few pats of butter and a splash of milk if needed, and stir well to combine before serving.

Frequently Asked Recipe Questions

You’ve got questions and I’ve got answers. If you need more help, leave a comment below, and I’ll be right here to assist you.

Do you have to peel potatoes before boiling them to make mashed potatoes?

Nah, peeling the potatoes is optional. You can leave the skins on if you like that rustic vibe. Either way, mashed potatoes with sour cream are delish!

How to keep potatoes from oxidizing?

Once you peel and cut the potatoes, dunk ’em in cold water right away. That keeps them from turning pinkish. If you’re prepping ahead, store ’em in cold, salted water in the fridge.

How many mashed potatoes should I prepare per person?

When making homemade mashed potatoes plan on half a pound of potatoes per person. That’s a good rule of thumb to make sure everyone gets their fill.

Do you boil water before putting potatoes in?

Nope, start with cold water when boiling potatoes. If you use boiling water, the outside cooks faster than the inside, and that leads to soggy spuds. Let’s avoid that, shall we?

Can mashed potatoes be made ahead of time?

Absolutely! You can make ’em a day or two ahead. When it’s time to serve, gently warm ’em up in the microwave. If they seem dry or stiff, add a little extra butter or milk to make ’em velvety again.

What’s the best potato for mashed potatoes?

For fluffy mashed potatoes, go with Russets. They break down easily and have minimal starch. If you want rich and creamy mashed potatoes, use Yukon Golds. They release more starch and absorb dairy like a champ.

How long to boil potatoes?

Rule of thumb: 20-25 minutes until they’re fork-tender. Start with cold water for even cooking. And remember, salt that water for extra flavor!

Prep Your Tools & Ingredients

Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.

Gather Your Tools:

  • Potato ricer or Potato masher
  • Baking sheet
  • Aluminum foil
  • Blender or food processor
  • Large pot

Recipe Prep

  • Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next. 
  • Measure out all of your ingredients.
  • Set your milk and butter out to get to room temperature
  • Quarter your onions & potatoes

Now It’s Your Turn!

Alright, folks, it’s time to wrap up this Roasted Garlic & Onion Sour Cream Mashed Potatoes extravaganza. If you’re on the hunt for the best mashed potatoes that will blow you and your family away, look no further. Whether it’s a special occasion, a holiday feast, or just a regular weeknight dinner, these sour cream potatoes with onion and garlic will take your meal to a whole new level. Get ready to experience the pure bliss with these creamy and downright delicious mashed potatoes. Trust me, you won’t be disappointed.

Garlic & Onion Sour Cream Mashed Potatoes

Author: Meiko Temple
Ready to give your mashed potatoes a major glow up? ICYMI, these Roasted Garlic & Onion Sour Cream Mashed Potatoes are seriously giving us main character energy. Creamy to the core, these cloud-like potatoes are perfumed with roasted garlic and onion balanced beautifully by the tang of sour cream. Sheesh, one spoonful and you're hooked!
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Side Dish
Cuisine comfort food
Servings 8 side servings
Calories 203 kcal


  • 8 garlic cloves
  • 1/2 medium yellow onion, peeled & quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 medium Yukon gold or russet potatoes, about 2 lbs, washed, peeled, and quartered
  • ½ cup milk
  • 1 stick unsalted butter, divided + more for garnish
  • 2 ½ tablespoons kosher salt, divided
  • 1 teaspoon white pepper
  • 8 oz. sour cream
  • Chopped chives, optional for garnish


Prepare the garlic & onions

  • Preheat the oven to 425°F. On a large sheet of foil add garlic gloves and onion and drizzle with 2 tablespoons of olive oil. Use your hands to massage oil into the cloves and the onions before wrapping the foil tightly around the garlic and onion.
  • Place the foil pack on a baking sheet and bake until soft, 40 minutes. Remove the garlic and onion from the oven and the foil. Put into a blender and set aside for later.

Prepare the potatoes

  • While the garlic and onions are roasting, prepare the potatoes. Scrub the potatoes and peel if you prefer and quarter them.
  • Place potatoes in a large pot, pour over 2 tablespoons of salt and cover with cold water. Bring the water to a boil over high heat, turn the heat to medium and simmer uncovered until potatoes are just fork tender, but not falling apart for about 15-20 minutes.
  • Drain the potatoes using a colander then add them back to the same pot on low heat for 1-3 minutes or until all the excess moisture and rising steam has dried out. Remove from heat and let cool to touch.

Prepare Milk-butter mixture

  • Meanwhile, in a medium bowl heat the milk and 1 stick of butter in the microwave for 20 second bursts until the butter is melted and the milk is warm to touch.
  • Transfer the warm milk to a blender with the roasted garlic and onions. Blend until smooth.

Mash the potatoes

  • Use a ricer to rice potatoes into the pot. Alternatively, you can mash with a potato masher.
  • To the pot add the remaining 1 ⁄ 2 teaspoon of salt, white pepper, sour cream, and blended milk-butter to the potatoes and whisk or stir vigorously until potatoes are creamy. Taste and adjust the seasoning as needed. Serve warm.


Calories: 203kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 19mgSodium: 2203mgPotassium: 618mgFiber: 3gSugar: 3gVitamin A: 207IUVitamin C: 27mgCalcium: 72mgIron: 1mg
Keyword 1 hour or less
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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