These Garlic Mashed Potatoes are creamy, buttery, and loaded with a mild garlic flavor that will have your family or guests begging for seconds. Perfect for beginners, this recipe is both simple and delicious.
Say goodbye to bland and hello to the flavorful world of Garlic Mashed Potatoes! Whether you're a beginner in the kitchen or a seasoned pro, this mashed potato recipe is about to become your new staple side dish. Trust me, you'll want to make it for every occasion.
Creamy Mashed potatoes are a classic dish and the ultimate comfort food. This Garlic Mashed Potatoes recipe is a great way to add a little flair to your dinner table.
Ideal for holidays like Thanksgiving, Christmas, or any Sunday family dinner.
What You'll Love About This Recipe
- Creamy Texture: These potatoes are so smooth, they practically melt in your mouth.
- Garlic Flavor: Not too overpowering, just enough to add that extra oomph.
- Versatility: Perfect for any occasion, from weeknight dinners to holiday feasts.
- Ease of Preparation: Simple steps and common ingredients make this recipe a winner for all cooking levels.
- Russet or Yukon Gold Potatoes: Go for high-starch varieties like Russet or Yukon Gold for the fluffiest and creamiest result.
- Heavy/Whipping Cream: This is what gives the dish its luxurious texture.
- Unsalted Butter: Adds richness and depth. Always go for unsalted so you can control the salt level.
- Garlic Cloves: Choose plump, firm cloves for the freshest garlic flavor.
- Kosher Salt & Pepper: The simple seasonings that make all the difference.
- Large Stock Pot: For boiling the potatoes.
- Handheld Mixer or Potato Masher: For achieving that perfect texture.
Alternatives: If you don't have a handheld mixer, a regular whisk or even a fork can work, although it'll require a bit more elbow grease.
Start the Boil: Place your large stockpot filled with water on the stove. Add 2 tablespoons of kosher salt and bring it to a boil.
Prep Your Potatoes and Garlic: While waiting for the water to boil, peel and chop your potatoes. Make sure the pieces are roughly equal in size for even cooking. Peel garlic cloves.
Cook the Potatoes and Garlic: Add your potato chunks and peel garlic cloves to the boiling water and cook for about 15 minutes, or until they're fork-tender.
Make the Cream Mixture: In a separate small pot, combine the butter, 1 tablespoon of salt, heavy whipping cream, and pepper. Heat on low.
Mash Time: Drain the potatoes and return them to the stockpot. Gradually add in the heated cream mixture while either beating with a handheld mixer or mashing manually. Keep adding and mixing until you achieve your desired texture.
Taste and Adjust: Give it a taste. Need more salt? Add some. More creaminess? Pour a little more cream. Make it yours!
Equal Potato Sizes: Cutting your potatoes into equal sizes ensures even cooking, leading to a smoother and creamier texture. Use a ruler if you have to!
Fresh Garlic: Fresh garlic cloves offer a depth of flavor that you can't get from jarred or powdered versions. Look for garlic that's plump and feels heavy for its size.
Warm Your Cream: By heating the cream mixture before adding it to the potatoes, you'll have an easier time mixing, and it helps in achieving that dreamy, creamy consistency.
Start with Less Salt: It's better to start with less salt than the recipe calls for. Once everything is mixed, give it a taste and add more salt if needed.
Don't Overmix: The aim is for fluffy and light mashed potatoes. Overmixing will cause them to turn gluey or gummy. As soon as they reach your desired consistency, stop mixing.
Taste As You Go: Before serving, make sure to taste the mashed potatoes and adjust the seasoning. This last-minute step can make all the difference!
Quality Over Quantity: When it comes to ingredients like butter and cream, quality matters. Try using organic or farm-fresh options for better flavor.
Prep Ahead: If you’re planning to serve these at a gathering, peel and cut your potatoes in advance and store them in cold water in the fridge.
- Heavy Cream → Half-and-Half or Whole Milk: If you're looking to cut some calories or make it a bit lighter, you can opt for half-and-half or even whole milk.
- Unsalted Butter → Salted Butter or Vegan Butter: If you only have salted butter, omit the added salt in the recipe until you've tasted the final product. Vegan butter also works well if you're going dairy-free.
- Russet Potatoes → Yukon Gold or Red Potatoes: Yukon Golds offer a slightly buttery flavor, and red potatoes have a waxy texture that some people prefer.
- Fresh Garlic → Garlic Powder or Minced Garlic: While fresh garlic is preferable, you can use ⅛ teaspoon of garlic powder or ½ teaspoon of jarred minced garlic for each clove.
Fridge: Transfer any leftover mashed potatoes to an airtight container and store in the refrigerator. They should be good for up to 3-4 days. Just make sure to press a piece of plastic wrap directly on the surface of the mashed potatoes before sealing the container to keep them from drying out.
Freezer: For longer storage, you can freeze the mashed potatoes. Put them in a zip-top bag, flatten the bag to remove excess air, and seal tightly. Stored this way, they can last up to 1 month.
- Microwave: If microwaving, add a splash of milk and heat in 30-second increments, stirring in between, until hot.
- Stovetop: Alternatively, you can reheat them on the stove over low heat. Stir occasionally and add a little milk or cream to bring back the original texture.
Why not Room Temperature?: It's crucial not to leave the mashed potatoes at room temperature for extended periods due to the risk of bacterial growth. Always aim to refrigerate within two hours of cooking.
bsolutely! You can make them a day in advance. Just store them in the fridge in an airtight container. When you're ready to serve, reheat them on the stovetop, adding a bit of extra cream or milk to rehydrate them.
Peeling the potatoes is optional. Some people prefer the rustic texture that the skins add, while others like their mashed potatoes completely smooth. It's all about personal preference.
This can happen when the potatoes are overcooked or overmixed. Following the cooking time in the recipe and being cautious during the mixing phase will help you avoid this common pitfall.
While fresh garlic is recommended for the depth of flavor it provides, you can use garlic powder in a pinch. Generally, ⅛ teaspoon of garlic powder can substitute for one clove of fresh garlic.
You can use any salt that you have, but the measurement might vary. Kosher salt tends to be less salty than table salt, so you might need to adjust to taste.
Indulge in the rich and creamy goodness of these fail-proof Garlic Mashed Potatoes.
- 3 pounds Russet or Yukon Gold potatoes
- 1 ½ cup heavy/whipping cream
- ½ cup unsalted butter (1 stick)
- 3-4 whole garlic cloves
- 3 tablespoons kosher salt
- 1 tablespoon pepper
- Place stock pot with water on the stove
- Add 2 tablespoon kosher salt to the water, let boil
- Peel and chop your potatoes, keeping them equal in size.
- Peel garlic cloves.
- Add potatoes and garlic cloves to the water and let boil 15 mins (or until fork tender)
- Add butter, 1 tablespoon salt, heavy whipping cream and pepper to a small pot
- Heat on low on the stove
- Once the potatoes are fork tender drain them and return to pot
- Slowly add in the heated cream mixture
- Beat with a handheld mixer or potato masher
- Alternate adding cream and mixing until you reach your desired consistency.
Note: For the fluffiest potatoes, use high-starch varieties like Russet or Yukon Gold.
Amount Per Serving: Calories: 665Total Fat: 45gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 129mgSodium: 2315mgCarbohydrates: 61gFiber: 6gSugar: 5gProtein: 9g
Hope you enjoy our creamy mashed potatoes recipe!