Introduction
Oh, mashed potatoes! Just saying the words brings back so many warm, fuzzy memories, doesn’t it? Picture this: Sunday dinners at Grandma’s, holidays with the whole family gathered ’round, that comforting aroma filling the entire house. Mashed potatoes are more than just a side dish; they’re a hug in a bowl. And today, we’re diving into a recipe that takes those beloved classics to a whole new level of deliciousness: Garlic Mashed Potatoes. Get ready for the creamiest, most flavorful mashed potatoes you’ve ever had, and guess what? They’re surprisingly easy to whip up!
Why You’ll Love This Recipe
- Fast: Perfect for a weeknight meal or a quick side.
- Easy: Minimal steps, maximum flavor. Anyone can make these!
- Giftable: Imagine bringing a warm dish of these to a potluck or a neighbor in need. They’ll be adored!
- Crowd-pleasing: Seriously, who doesn’t love mashed potatoes? These are a guaranteed hit with everyone from picky eaters to seasoned foodies.
Ingredients
Let’s gather our goodies. You’ll see just how simple this is:
- 3 lb (1.36 kg) gold potatoes, scrubbed: Gold potatoes are my go-to for mashed potatoes because they have a lovely creamy texture and a slightly buttery flavor that just sings.
- ½ cup (113 g) salted butter: The foundation of richness and flavor!
- 8 large cloves garlic, peeled and smashed: Don’t be shy with the garlic! Smashing them helps release all that amazing flavor.
- ½ cup (118 ml) heavy cream: This is where the magic happens for that super-creamy texture.
- ⅓ cup (80 ml) whole milk: Adds a little extra creaminess and helps get the consistency just right.
- 1 teaspoon table salt: To make all those flavors pop!
- ¼ teaspoon ground black pepper: Just a hint of warmth.
- Chopped chives for topping (optional): For a pop of color and a fresh, oniony bite. Totally optional, but oh-so-pretty!
How to Make It
Alright, let’s get our aprons on and make some potato magic!
- Get those potatoes ready: First things first, give your beautiful gold potatoes a good scrub. We’re leaving the skins on for extra flavor and nutrients – just make sure they’re clean! Pop them into a large pot. Cover them with cold water, making sure the water is at least an inch above the potatoes. Now, add a generous pinch of salt to the water. This is like seasoning the potatoes from the inside out.
- Boil ’em up: Place the pot over high heat and bring the water to a rolling boil. Once it’s boiling, turn the heat down to medium, so it’s simmering nicely. Let them cook until you can easily pierce them with a fork, like a warm hug. This usually takes about 15-20 minutes, but keep an eye on them!
- Infuse that butter: While your potatoes are doing their thing, let’s get that garlic flavor going. In a small saucepan, melt the butter over low heat. Add your smashed garlic cloves. Let them gently cook in the butter for about 5-7 minutes. You want them to become super fragrant and soft, but absolutely no browning! We’re looking for mellow, sweet garlic here.
- Drain and return: Once your potatoes are fork-tender, carefully drain all the water from the pot. Put the drained potatoes back into the hot pot. The residual heat will help them dry out a bit, which is key for great mashed potatoes.
- Combine the goodness: Now for the fun part! Pour that lovely garlic-infused butter (don’t forget to add the softened garlic cloves too – they’re pure gold!) into the pot with the potatoes. Add the heavy cream, whole milk, salt, and pepper.
- Mash away! Grab your trusty potato masher or a ricer (if you have one, it makes them extra smooth!). Mash everything together until you have the creamiest, dreamiest mashed potatoes. Give it a good stir to make sure all those delicious ingredients are beautifully combined.
- Taste and adjust: This is your moment to be the chef! Taste your mashed potatoes and see if they need a little more salt or pepper. Go ahead and make them perfect for your palate.
- Serve with love: Serve these beauties hot. If you’re feeling fancy, sprinkle some chopped fresh chives over the top for a little burst of color and freshness. Enjoy every single bite!
Substitutions & Additions
Feeling creative? I love playing with my mashed potatoes! Here are a few ideas:
- Dairy-Free Delight: Swap the heavy cream for full-fat coconut milk (from a can) and the whole milk for unsweetened almond milk or oat milk.
- Cheesy Goodness: Stir in about ½ cup of your favorite shredded cheese (like cheddar, Parmesan, or Gruyère) at the end for an extra decadent dish.
- Herbalicious: Add fresh herbs like rosemary, thyme, or parsley along with the garlic while the butter is melting for a subtle herbal note.
- A Little Kick: A pinch of red pepper flakes in the garlic butter can add a lovely warmth.
Tips for Success
Want to ensure your mashed potatoes are always a showstopper? Here are a few pointers:
- Don’t Over-mash: While we want them creamy, over-mashing can make them gummy. Stop once they’re smooth!
- Start with Cold Water: Starting potatoes in cold water ensures they cook evenly.
- Drain Well: Getting rid of excess water is important for that fluffy texture.
- Warm Your Dairy: Briefly warming the milk and cream before adding them can help them incorporate better and keep your potatoes hot.
- Prep Ahead: You can boil the potatoes and keep them drained in the pot, then reheat the garlic butter and finish the mashing just before serving.
How to Store It
Got leftovers? Lucky you! Store your delicious Garlic Mashed Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them on the stovetop over low heat, adding a splash more milk or cream if needed, or microwave them until heated through.
FAQs
Got questions? I’ve got answers!
- Q: Can I use russet potatoes instead of gold potatoes?
- A: Yes, you can! Russet potatoes tend to be starchier, which can make for a fluffier mashed potato. Just be mindful not to over-mash them to avoid a gummy texture.
- Q: How do I make sure my garlic isn’t bitter?
- A: The key is to cook the garlic gently in the butter over low heat and avoid browning it. We want sweet, mellow garlic, not sharp or burnt.
- Q: Can I make these ahead of time?
- A: You can boil the potatoes and keep them warm or at room temperature, then mash them with the butter and dairy right before serving for the freshest taste and texture.
Garlic Mashed Potatoes
Creamy and flavorful mashed potatoes infused with garlic and butter. A comforting side dish that's easy to make and always a crowd-pleaser.
Equipment
- Large pot
- Small saucepan
- Potato Masher or ricer
Ingredients
Main ingredients
- 3 lb gold potatoes scrubbed
- 0.5 cup salted butter
- 8 large cloves garlic peeled and smashed
- 0.5 cup heavy cream
- 0.33 cup whole milk
- 1 teaspoon table salt
- 0.25 teaspoon ground black pepper
- chopped chives for topping (optional)
Instructions
- Scrub the gold potatoes. Pop them into a large pot, cover with cold water (at least an inch above the potatoes), and add a generous pinch of salt to the water.3 lb gold potatoes
- Place the pot over high heat and bring the water to a rolling boil. Once boiling, turn the heat down to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes cook, melt the butter in a small saucepan over low heat. Add the smashed garlic cloves and cook gently for 5-7 minutes until fragrant and soft, but not browned.3 lb gold potatoes
- Once the potatoes are fork-tender, drain all the water from the pot. Return the drained potatoes to the hot pot to dry out slightly.3 lb gold potatoes
- Pour the garlic-infused butter (including the softened garlic) into the pot with the potatoes. Add the heavy cream, whole milk, salt, and pepper.3 lb gold potatoes
- Mash everything together with a potato masher or ricer until creamy. Stir to combine.3 lb gold potatoes
- Taste and adjust seasoning with more salt or pepper if needed.3 lb gold potatoes
- Serve hot, optionally garnished with chopped chives.3 lb gold potatoes
Notes
For dairy-free, use full-fat coconut milk and unsweetened almond or oat milk. Add shredded cheese for extra richness. Fresh herbs or red pepper flakes can be added for variations.