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Garlic Mashed Potatoes Recipe (VIDEO)

Creamy Garlic Mashed Potatoes are the ultimate side dish for Thanksgiving dinner, paired with Roast Turkey and Gravy. The addition of garlic and sour cream makes this one of the tastiest mashed potato recipes we’ve tried.

Watch the video tutorial and get Natasha’s favorite recipe for Garlic Mashed Potatoes. P.S. They reheat really well in case you wanted some make-ahead ideas for the holidays.

Creamy garlic mashed potatoes in bowl with serving spoon

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Does this meal sound good to you: buttered Steak, with garlic mashed potatoes, Roasted Asparagus, and for dessert, Tiramisu? There are so many ways to pair this amazing side dish. It’s simple enough for dinner tonight and it’s definitely holiday-worthy.

Garlic Mashed Potatoes Video

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Ingredients for Garlic Mashed Potatoes

  • Yukon potatoes – a creamy and naturally buttery potato (use 4 lbs which is about 10-12 medium potatoes)
  • Milk – we use whole milk, but any milk fat will work
  • Garlic – peel and coarsely smash with the side of your knife. You want the pieces to be large enough to easily strain out
  • Salt – we use fine sea salt and add it at the very end to taste
  • Butter – unsalted and softened to incorporate easily (see our tip for how to soften butter in 5 minutes)
  • Sour Cream – adds great flavor (optional but very nice)
  • Chives – finely chopped to garnish, or use chopped green onion or parsley
Ingredients for homemade garlic mashed potatoes

How to Make Garlic Mashed Potatoes

  1. Cook Potatoes – peel and cut potatoes into halves or quarters if larger then rinse in cold water. Note: keep peeled potatoes in water so they don’t discolor. Put potatoes in a pot, cover with cold water and boil 15-18 minutes or until easily pierced.
  2. Warm the milk – when potatoes are nearly done cooking, in a small saucepan, combine milk and smashed garlic. Heat just until steaming then remove from heat.
  3. Drain the potatoes and keep them in the same pot to mash.
  4. Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste. 
  5. Serve drizzled with melted butter and chopped chives. These are amazing with our Instant Pot Chicken and Gravy.
Step by step how to make garlic mashed potatoes

Tips for the Best Mashed Potatoes

  • Rinse potatoes in cold water after they are peeled and sliced to keep them from browning and to remove excess starch.
  • Do not overcook potatoes or they will become waterlogged. Cook until easily pierced with a fork. They should not be falling apart.
  • Mash right away – potatoes should be mashed while hot so they don’t turn gummy.
The best creamy garlic mashed potatoes in bowl garnished with chives

Common Questions

Can I substitute the milk?

You can use any fat content of milk from fat-free to whole milk, or try half and half or whipping cream if you don’t mind the extra calories.

What is the best way to peel potatoes?

This is a personal preference. I love my standard potato peeler because it feels better in my hand but some people prefer a Y-shaped peeler. My Mother loves to use a pairing knife. Go with whatever is most efficient for you.

How to get the creamiest mashed potatoes?

There are many different ways to mash potatoes, from a classic potato masher to potato ricer (a ricer will ensure zero lumps in your mashed potatoes), or an electric hand mixer or even a stand mixer with a whisk attachment. It depends on how many potatoes you cook (it’s hard to get a hand mixer into a super deep pot of potatoes).

Tools for mashing potatoes

Make-Ahead

  • Prep ahead – you can peel and chop potatoes ahead and keep them submerged in cold water in the refrigerator overnight then cook when ready.
  • Keeping the potatoes warm – place your warm mashed potatoes into a buttered slow cooker and set them to the low setting for up to 4 hours, stirring every 4 hours. If potatoes start to get dry, drizzle in some warm milk.
  • To re-heat – place potatoes on a buttered skillet and sautee over medium heat until steamy hot and heated through, stirring frequently.
  • Make Potato Pancakes – you can turn leftovers into the most amazing cheesy Potato Pancakes.
Cooked garlic mashed potatoes served with butter and chives

More Interesting Side Dishes

Looking for a tasty side dish to go with your holiday dinner? This garlic mashed potatoes recipe makes enough for about 10 people and it’s always a crowd-pleaser. Here are some more of our favorite side dishes to round out your menu.

Garlic and Chive Mashed Potatoes

4.96 from 49 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Creamy Garlic Mashed Potatoes in bowl

Creamy Garlic Mashed Potatoes are the ultimate side dish paired with Roast Turkey and Gravy. This simple side dish is easy to prepare and it's the most flavorful garlic mashed potato recipe.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6
Keyword: garlic mashed potatoes
Cuisine: American
Course: Side Dish
Calories: 251
Servings: 10 people as a side dish

Ingredients

  • 4 lb Yukon potatoes, 10 potatoes, peeled and quartered
  • 1 1/3 cup whole milk
  • 6 garlic cloves , smashed
  • 8 Tbsp unsalted butter, softened
  • 1/4 cup sour cream
  • 1 1/2 tsp fine sea salt
  • 2 Tbsp chives, finely chopped, for garnish

Instructions

  1. Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.  

  2. Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside. 

  3. Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy). 

  4. Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste. 

  5. Serve warm drizzled with more butter if desired and garnished with fresh chives.

Nutrition Facts
Garlic and Chive Mashed Potatoes
Amount Per Serving
Calories 251 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 29mg10%
Sodium 379mg16%
Potassium 831mg24%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 3g3%
Protein 5g10%
Vitamin A 381IU8%
Vitamin C 37mg45%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Joyce Kamps
    January 21, 2022

    hi Natasha, love your shows. I have printed off many of your recipes. I was wondering who gets to clean up you r mess. I would love to be your taste tester.I loved your last Q & A show. you and husband are so cute.

    Reply

    • Natashas Kitchen
      January 22, 2022

      I’m so glad you enjoy my recipes, Joyce! We love to share with our family!

      Reply

  • Nora Vodopija
    January 18, 2022

    Wow! Just WOW! I have never left a comment on any website, but I had to for this. The only thing I did differently was use a potato ricer (zero lumps). Served this for New Year’s Day and everybody loved it. We don’t have Yukon potatoes in Croatia, so I used the nicest yellow potatoes I could find. So creamy; the potato flavor wasn’t overpowered by the seasonings. Perfect! Thank you so much.

    Reply

    • Natashas Kitchen
      January 18, 2022

      I’m so glad you enjoyed it! Thank you for the wonderful review, Nora!

      Reply

  • Stephanie R
    December 26, 2021

    I made this recipe for our a Christmas Eve dinner to accompany prime rib. The potatoes were delicious!!! Definitely adding to my recipe box! Thank you Natasha ❤️

    Reply

    • Natasha's Kitchen
      December 26, 2021

      You’re most welcome! I’m glad you found a new favorite recipe.

      Reply

  • ingrid c kern
    December 23, 2021

    i already add a whole clove of garlic into the potato water to have a real garlicky taste. sometimes i even add green bell pepper and onion. it gives a natural flavoring to your potatoes when you mash them and add the rest of ingredients. you can even make cheesy mashed potatoes which is delish too! go wild on what kind….blue cheese, bries, you name it create your own culinary mashed potato world!!!!

    Reply

    • Natashas Kitchen
      December 23, 2021

      Thank you so much for sharing that with me, Ingrid!

      Reply

  • doug mccallum
    December 18, 2021

    why do you remove the garlic from the hot milk when it is all about the garlic in this recipe ??

    Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Doug, you are welcome to leave it in. It infuses nicely into the hot milk also.

      Reply

  • simone
    December 12, 2021

    I am definitely trying this one! I do have 1 question..have you tried roasting the garlic in the oven prior to adding it to the potatoes? I wonder if that would be good as well? Thanks!
    🙂

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Hi Simone, I haven’t tried that yet. Feel free to experiment!

      Reply

  • Edel
    November 24, 2021

    Natasha
    What kind of pot did you use to boil the potatoes when you are making the Garlic Mashed Potatoes?

    Reply

  • Maria SV
    November 24, 2021

    How amazing! Love your recipes! Thank you! Can I make these the day before and keep in fridge?

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Maria, although potatoes generally reheat well, we prefer this best fresh!

      Reply

  • Unathi Mgele
    November 23, 2021

    Good day Natasha
    I would like to thank you for all your awesome recipes make improved in my kitchen i love them all .

    Warm regards
    Unathi

    Reply

    • Natasha's Kitchen
      November 23, 2021

      Hello Unathi, good day to you too. You are most welcome and I hope you’ll love all the recipes that you will try from my website and videos.

      Reply

  • Mooshki
    November 22, 2021

    “Does this meal sound good to you: buttered Steak, with garlic mashed potatoes, Roasted Asparagus, and for dessert, Tiramisu?”

    You literally just described my dream meal! 🙂

    The first time I tried Yukon golds, I couldn’t believe I had every used any other kind of potato. So yummy!

    Reply

    • Natasha's Kitchen
      November 23, 2021

      So glad you love it! Thanks for sharing your review with us.

      Reply

  • Lucinda Gallagher
    November 21, 2021

    I’ve heard that carnations milk can be used in mashed potatoes. Is that ok Thank you .

    Reply

    • Natasha's Kitchen
      November 22, 2021

      Hi Lucinda, I haven’t tested that yet. We use whole milk, but any milk fat will work.

      Reply

  • Beverly
    November 20, 2021

    Sometime you must try Horseradish mashed potatoes. I basically make it the same way but I don’t cook the horseradish in milk. I mix it into the potatoes when ‘mashing’ them and add whole milk. When I can find it I use the root and grate it in. I’ve also used a jar of Creamed horseradish too. I may try making them as per this recipe.
    With a steak – OMG!

    Reply

    • Natashas Kitchen
      November 21, 2021

      Thank you so much for sharing that with me.

      Reply

  • Tina
    November 20, 2021

    Can’t wait to try! Also,here’s a recipe suggestion, Corn Muffins!!

    Reply

    • Natashas Kitchen
      November 20, 2021

      Thank you for that suggestion, Tina! I hope you love this mashed potato recipe!

      Reply

  • Deb Judisch
    November 20, 2021

    Hello, Natasha! You are just a hoot in the kitchen…just love you! You are so fun. So, my first plan was to make your regular roast turkey, potatoes & gravy for this Thanksgiving, therefore I bought a bag of russets. So, russets it will be! But, I really LOVE Yukon Gold, as well! I had also ordered parsley (for the turkey) and chives with my groceries order but they were out of chives. So, is there ANY way I can use dried chives? I do have a brand new container of dried chives. And, even though these are garlic flavored, they still go well with your gravy? Thank you so much for so many, many amazing recipes that you provide us! I’ve got all of them printed off and ready to follow on Thanksgiving day!! I have invited homeless people from our “neighborhood?” to come in and eat with my adult son and me. (well, whenever they want to, really) Then I bought carry containers so I can send food with them when they leave. I figure I can give them two full meals that way. Wish me luck!

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Deb, fresh is always best, but it may work with dried chives. If you experiment, I’d love to know how you like that.

      Reply

  • Timmy
    November 20, 2021

    I love this recipe and your website. PS…. next time you drop something on the dirty floor from the cutting board please chuck it in the trash you could be bringing bacteria from the floor to the cutting board. Just sayin’……… Thanks for what you do.

    Reply

    • Jennifer
      January 25, 2022

      Seriously Timmy…. You think she isn’t aware of that? Ninety nine percent of the time, it’s just fine.

      Reply

  • Toni
    November 19, 2021

    This is such an amazing mashed potatoes recipe! Perfect for the holidays!

    Reply

    • Natashas Kitchen
      November 19, 2021

      It’s always a hit! I can’t wait to serve this with Thanksgiving dinner!

      Reply

  • Ashley
    November 19, 2021

    These are so creamy and delicious! We love the garlic flavor

    Reply

    • Natashas Kitchen
      November 19, 2021

      I’m so glad you loved this recipe! The garlic truly makes this a hit!

      Reply

  • Jessica
    November 19, 2021

    Okay these were amazing! Thank you so much! I already can’t wait to make them again.

    Reply

    • Natashas Kitchen
      November 19, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!

      Reply

  • Julia
    September 12, 2020

    How many cups of mashed potatoes does this recipe make?

    Reply

    • Natashas Kitchen
      September 12, 2020

      I wish I had measured it that way, Julie. This recipe does make enough for 8 servings.

      Reply

      • Julia
        September 17, 2020

        I was asking because for one of your draniki recipes, you state you need 6 cups mashed potatoes, and I wasn’t sure if this recipe made enough for that.

        Reply

  • Valerie
    November 21, 2018

    Would doubling the recipe fit in a large crockpot? or does one recipe fill up a large crockpot?

    Reply

  • Cassie
    November 20, 2018

    Hi Natasha, Can I use russet potatoes? Also, you said you can use either melted or room temp butter. Could I use browned butter?

    Reply

    • Natasha
      November 20, 2018

      Hi Cassie, russet potatoes will still work in this recipe but the cook time will be a little different so cook until easy to pierce with a fork. Also, brown butter would taste great but keep in mind that it would discolor the potatoes just slightly 🙂

      Reply

      • Cassie
        November 20, 2018

        Thank you! I’m really looking forward to making this 😊

        Reply

        • Natashas Kitchen
          November 20, 2018

          You’re welcome! Enjoy!

          Reply

  • Garry Mogg
    June 22, 2018

    Hi Natasha , Is normal cream ok instead of sour? ( I bought the wrong one )

    Reply

    • Natashas Kitchen
      June 22, 2018

      Hi Garry, cream would work but it wouldn’t be as creamy as with the sour cream. The sour cream keeps it soft even when it’s cold, it doesn’t get solid like regular mashed potatoes do.

      Reply

  • Mariya
    June 19, 2017

    Can I substitute sour cream with greek yogurt?

    Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Mariya, I haven’t tried that substitution but I think it may work. If you experiment, let me know how it goes 🙂

      Reply

  • Lara
    April 12, 2017

    what is the portion size or serving size?

    Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Hi Lara, this serves 8. I usually have this noted in the print friendly version of the recipe 🙂

      Reply

  • Natalie
    November 18, 2016

    Will it still be ok if to make it a day before and then warm it up before dinner?

    Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Natalie, yes that would work. I like to warm it up on the skillet with a little bit more of butter.

      Reply

  • Jennifer Weithaus
    November 11, 2016

    How many people would you say this recipe serves? I plan to make this as a side dish for a birthday party tomorrow.
    Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Hi Jennifer, sorry for the late reply. I usually list servings in the print friendly recipe towards the bottom. 🙂 You can get 8 servings as a side 🙂

      Reply

  • Irina
    September 26, 2016

    I made these mashed potatoes for my husband’s birthday dinner, along with a standing rib roast and your sautéed mushrooms – they were so yummy and perfect!

    Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Elizabeth
    September 6, 2016

    Apparently I’ve started making all the recipes I always planned to make from your site–made the beef plov last week, and I made this tonight. Very yummy mashed potatoes. I did make it with parsley instead of chives, because I had it, and I can only have so many varieties of fresh herbs at one time, or they all go bad. But I’ll try it sometime with chives too.

    Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      That’s awesome!! I’m glad you enjoyed the potatoes. Parsley and potatoes go really well together. I especially love the combination with this “Company Potatoes” recipe :).

      Reply

  • ada
    December 28, 2015

    Any substitutes for milk and sour cream? thank you

    Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      I guess you could just use butter or heavy cream but it wouldn’t be as creamy as with the sour cream. The sour cream keeps it soft even when it’s cold, it doesn’t get solid like regular mashed potatoes do.

      Reply

  • Keisha
    December 27, 2015

    Literally will not make mashed potatoes any other way from now on. So good. Only tweak was adding garlic salt. Amaze.

    Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      Thank you for the wonderful review!! This is our favorite also 🙂

      Reply

  • sarai
    October 6, 2015

    Hi would it be okay to use minced or powdered garlic?

    Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      I would use a little of powdered garlic to taste, I hope you’ll love the recipe :).

      Reply

  • Eva Healey
    September 18, 2015

    Hi there I’m just wondering how do you remover the garlic cloves if they are smashed? Are they still somewhat whole?

    Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Yes they are still whole enough to remove them before mashing the potatoes. If you are concerned about smashing them, you can also pierce them into the center without cutting them apart.

      Reply

      • Casey Older
        September 18, 2018

        Natasha, I was wondering, would it be okay to cut the garlic up and put them in the mashed potatoes for more of that garlic taste instead of just boiling it in the milk? Thank you!

        Reply

        • Natashas Kitchen
          September 18, 2018

          Hi Casey. If that is you preference then I say go for it and see how you like it. I worry about large chunks of garlic in each bite. I hope you like it.

          Reply

  • Dasha
    February 18, 2015

    Is it ok to use red potatoes? And if so can I mash them with the skins on?

    Reply

    • Natasha
      natashaskitchen
      February 18, 2015

      Yes and that does sound really good! That’s more restaurant style. Mmmm. 🙂

      Reply

  • Lucy
    November 27, 2014

    DELICIOUS! Thanks for this recipe. We made this today, and it tasted great! Happy Thanksgiving! 🙂

    Reply

    • Natasha
      natashaskitchen
      November 27, 2014

      I”m so happy you liked it! 🙂 Thank you and Happy Thanksgiving to you also! 🙂

      Reply

  • Kate
    October 9, 2014

    You mentioned keeping the potatoes warm in the crockpot. I actually cook mine in the crockpot, using chicken broth as opposed to water. Over the course of a few hours, the broth is fully absorbed in the potatoes. They are the easiest to mash and smoothest potatoes ever. And they are heated through and through. Unlike stovetop mashed potatoes, they stay warm for hours. Yes, hours!

    Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      Kate, how much broth to potatoes did you use? How long did you cook them and at what setting? Did you change anything else about the recipe? Your method would be perfect for holidays, it sounds easy and delicious :).

      Reply

  • Natalie
    November 26, 2013

    Thank you for the recipe and for the idea to use a crock pot to keep the potatoes warm!!!

    Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      You’re welcome. Anytime 😉

      Reply

  • Veronika
    July 20, 2013

    this is the best mashed potatoes I ever made, we ate it with grilled pork ribs and a salad. I will keep making this one only. It’s a keeper.

    Reply

    • Natasha
      natashaskitchen
      July 20, 2013

      Awesome, we just made some yesterday, I packed some to take to work in the morning and was really bummed when I realized that my lunch was left at home :(.

      Reply

  • Nadia
    April 4, 2013

    Just wondering, why do you dry the mashed potatoes on the stove before adding the milk? Will the potatoes still turn out the same if I skip this step?

    Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      The key to this is to have as much water evaporated as you can, otherwise potatoes tend to be more sticky and “gooie”. This step is optional but only takes extra two mins.

      Reply

      • Nadia
        April 6, 2013

        Good to know. I won’t be skipping the drying process than.

        Reply

  • Olga
    March 19, 2013

    Whats the difference between chives and green onion?

    Reply

    • Natasha
      natashaskitchen
      March 19, 2013

      Chives are smaller in size, but you can use either one :).

      Reply

  • Katie
    February 24, 2013

    These potatoes were the bomb!!! Made them last night for dinner and now I think this will be the recipe I use to make mashed potatoes from now on. Thanks so much!

    Reply

    • Natasha
      natashaskitchen
      February 24, 2013

      Awesome, I’m glad you like the recipe Katie :). It’s our favorite too, even my mom started making them this way.

      Reply

  • Inessa at GrabandgoRecipes.com
    November 26, 2012

    I just love using Yukon potatoes for mashed potatoes recipe, makes a huge differents…. Never added garlic before.. sounds delish 🙂
    Thanks Natasha for sharing!

    Reply

    • Natasha
      natashaskitchen
      November 26, 2012

      I think Yukons are smoother 😉

      Reply

  • Estera
    November 25, 2012

    Tried this recipe for Thanksgiving- everyone loved them !
    thanks for sharring the recipe !

    Reply

    • Natasha
      natashaskitchen
      November 25, 2012

      Oh yay! Thanks for letting me know. Glad you all enjoyed it 🙂

      Reply

  • Yessy
    November 24, 2012

    I kind do this recipe too, but I also add rosemary. It makes a pop to the actual flavor of the potatoes. And Thanks for the milk tip I would try it next time. God Bless you. 🙂

    Reply

    • Natasha
      natashaskitchen
      November 24, 2012

      I have some rosemary in the fridge right now. Do you add rosemary to potatoes while they are boiling and discard it before mashing the potatoes?

      Reply

  • Suzie
    November 21, 2012

    Oh these do sound wonderful. I like that your husband came up with the idea. Mine is not much of a cook…lol! 😉 Happy Thanksgiving Natasha and thanks for all the great recipes! xoxo

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      You are welcome Suzie and have a great Thanksgiving as well…I married up pretty good 😀

      Reply

  • Olga's Flavor Factory
    November 21, 2012

    Garlic mashed potatoes…. Perfect! We always have these for holiday dinners and it sure will be on our menu this year too.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      This recipe is our new favorite 🙂

      Reply

  • NGL-Hope
    November 21, 2012

    You can also try tossing the garlic in with the potatoes while they’re cooking. The garlic cooks right along with the potatoes, so it becomes soft and tender too. Then you just mash the potatoes with the garlic. Since its been cooked, the garlic wont be as potent as fresh. Its a nice subtle hint of garlic. We love it this way. This recipe looks like a winner! Thanks for posting. Have a Happy and Blessed Thanksgiving!

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Thank you for the tip :). I usually put garlic in the water with potatoes on my other potato recipes.

      Reply

  • Dena
    November 21, 2012

    Looks delish.
    Have a wonderful Thanksgiving!

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Thank you Dena :). You have a great Thanksgiving as well.

      Reply

  • alana
    November 21, 2012

    Can i use russel potatoes?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Sure, you might get little more creamier results with Yukon. Cook time might be a little different, check for doneness.

      Reply

  • Katya
    November 21, 2012

    Thank you for posting this recipe. They were a hit, I just love how soft they are.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      I knew that they won’t disappoint and you are welcome 🙂

      Reply

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