Garlic Butter Mashed Potatoes and Fresh Vegetables

Ingredients

3 pounds russet or Yukon gold potatoes, peeled and cubed

4 tablespoons butter

4 cloves garlic, minced

¾ cup warm milk or heavy cream

½ teaspoon salt

½ teaspoon black pepper

¼ cup sour cream (optional for extra creaminess)

2 tablespoons chopped parsley (optional)

1 cup broccoli florets

1 cup sliced carrots

1 cup green beans

1 tablespoon olive oil

Salt and pepper to taste

👩‍🍳 Directions

Cook the Potatoes

Place potatoes in a large pot and cover with salted water.

Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain.

Make Garlic Butter

In a small pan, melt butter over medium heat.

Add minced garlic and sauté for 1 minute until fragrant.

Mash the Potatoes

Add garlic butter to the drained potatoes.

Pour in warm milk, salt, and pepper. Mash until smooth and creamy.

Stir in sour cream if using, and sprinkle with parsley.

Cook the Vegetables

Steam or boil broccoli, carrots, and green beans until tender-crisp (about 5–7 minutes).

Toss with olive oil, salt, and pepper.

Serve

Spoon mashed potatoes onto plates and serve with a side of fresh vegetables.

⏱️ Time & Yield

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Calories: ~280 per serving

Comments

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