Creamy Garlic Mashed Potatoes is the perfect side dish for your holiday roasts. Creamy, buttery and bursting with garlicky flavors, it’s sure to be the star of your festivities.
Can you believe it’s already October? The holidays are just around the corner! If you’re looking for that perfect side dish to complete your upcoming Thanksgiving feast, you’ve come to the right place. Creamy, buttery and bursting with garlicky flavors, this creamy garlic mashed potatoes is worthy of your finest holiday bird.
Making mashed potatoes is not really so much about the recipe but more of the technique. This classic all-time favorite has got to be the easiest food to make for the busiest season of the year but it’s also one of those things that can be just as easily botched up.
Here are a few simple tips to help you churn out the perfect mashed potatoes every time, anytime.
- Mashed potato lovers are divided into two camps on what type of potato is best. While some prefer the starchy russet, others swear by the waxy Yukon gold. I’ve made mine with russets for many years and always with delicious results but once I tried Yukon Gold, I readily jumped ship and never looked back. With russet potatoes, I find myself adding loads of butter and heavy cream to achieve the rich and creamy taste I love but Yukon golds are naturally buttery, they don’t need a lot of help to be insanely delicious!
- Make sure to cut the potatoes in uniform sizes to ensure equal cooking. Start with cold, and not hot water, to cook the potatoes evenly.
- Cook the potatoes adequately. Overcooked potatoes absorb more water, resulting in a mealy texture while undercooked potatoes are difficult to mash into a smooth consistency. The potatoes are done when you can pierce through them with a fork without resistance. They should be very tender but not falling apart.
- Add salt to the boiling water so the potatoes are well-seasoned from the get go. I also like to add my fresh garlic cloves at this point to impart flavor and to soften along with the potatoes.
- When tender, drain the potatoes well. Return them to the pot and allow to sit at very low heat to rid of extra moisture.
- Overworking the potatoes releases starch so do not overbeat the mashed potatoes or you’ll end up with a paste-like texture. Waxy potatoes such as Yukon Golds hold their shape well after cooking and thus, are harder to mash and run a higher risk of overhandling. I usually just mash mine with a fork as I like my mashed potatoes rustic and sort of lumpy but if you want it smoother and fluffier, use a potato masher or a rice mill. Never use a blender or food processor!
- Warm up the butter and cream so they’ll be easier to absorb and mix in.
- If you’re serving the mashed potatoes at a later time, dot the top with butter, cover with foil and then keep at a warm spot or place the pan in a double boiler. When ready to serve, gently stir to whip the mashed potatoes back to life.
That’s it, folks! Ready to have your taste buds rocked by the best creamy garlic mashed potatoes ever? I sure am. 🙂
- 2 pounds (about 10 medium pieces) Yukon Gold potatoes, peeled and cut into uniform cubes
- 6 cloves garlic, peeled
- 1½ teaspoons salt
- 1 cup heavy cream
- ½ cup butter
- ¼ teaspoon pepper
- In a large pot, combine potatoes, garlic, and enough cold water to cover by about 1 inch. Add 1 teaspoon of the salt. Over medium heat, bring to a boil. Lower heat and continue to cook for about 25 to 35 minutes or until potatoes can be pierced with a fork without resistance.
- In a colander, drain potatoes and garlic. Return to pot and continue to cook on very low heat for about 3 to 5 minutes to allow extra moisture to evaporate.
- In a small saucepan, heat the butter and milk over low heat until butter is melted. Do not boil.
- In a bowl, gently mash potatoes with a fork until mostly smooth. Use a potato masher or pass through a rice mill if you want a smoother consistency.
- Add heavy cream and butter mixture. Add pepper and the remaining ½ teaspoon salt. Gently stir until just combined. Serve hot.
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