Description
This Easy Garlic Mashed Potatoes recipe features creamy, buttery potatoes infused with a subtle garlic flavor, perfect as a comforting side dish for any meal. With simple ingredients and straightforward steps, it delivers a smooth, rich mash that’s both flavorful and satisfying.
Ingredients
Scale
Potatoes
- 3 pounds Russet or Yukon Gold potatoes
Garlic Cream Mixture
- 3/4 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic, minced
- 1 teaspoon salt
- Pepper, to taste
For Serving (Optional)
- Chopped chives and/or parsley, to taste
Instructions
- Prepare the Potatoes: Peel the potatoes or leave some/all with skin on if preferred; ensure they are well scrubbed. Cut each potato into thirds for even cooking. Place the potato pieces in a pot of salted water and bring to a boil, cooking until a sharp knife pierces them easily, approximately 20-25 minutes.
- Warm the Garlic Cream Mixture: While the potatoes boil, combine the heavy cream, butter, minced garlic, salt, and pepper in a small saucepan. Warm over low heat gently, allowing the garlic to infuse the cream as it slightly cooks, enhancing the flavor.
- Drain and Mash the Potatoes: Thoroughly drain the cooked potatoes and return them to the pot. Slowly pour the warm cream mixture over them. Using a handheld potato masher, mash the potatoes until the cream is fully absorbed and the texture is smooth. Avoid over-mashing to prevent gluey potatoes.
- Serve: Dish out the mashed potatoes, topping with extra butter if desired. Garnish with chopped chives and/or parsley for added freshness and color.
Notes
- Leaving the potato skins on can add texture and nutrients, but be sure to wash them thoroughly.
- Warming the cream and butter with garlic ensures even distribution of flavor throughout the mash.
- Avoid over-mashing to keep the potatoes fluffy and not gummy.
- Add chopped fresh herbs like chives or parsley for an extra pop of flavor and color.
- Use Russet potatoes for fluffier mash or Yukon Gold for a creamier texture.