Creamy Garlic Mashed Potatoes is the ultimate side dish for family dinners or holiday parties. Creamy, buttery, and bursting with garlicky flavors, it’s sure to be a crowd-pleaser.
If you’re looking for the best side dish for family dinners or holiday parties, you’ve come to the right place! Creamy, buttery, and bursting with garlicky flavors, creamy garlic mashed potatoes are a worthy accompaniment to the finest roast!
Making mashed potatoes is not so much about the recipe but more of the technique. Check out the tips below on how to make it perfectly every time.
Type of potato to use
There are two schools of thought on what type of potato is best. While some prefer the starchy Russets or Idaho for their creamy fluffy texture, others swear by the waxy variety such as Red Bliss or New Potatoes for a more rustic, lumpy consistency.
I personally prefer the all-purpose Yukon Gold for its medium starch content and rich, buttery taste which makes for incredibly delicious mashed taters.
- Cut the potatoes in uniform sizes to ensure even cooking. Make sure to start with cold, and not hot water.
- 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 they can be pierced through 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 let sit at very low heat to rid of extra moisture.
- Do not overbeat the mashed potatoes as this releases starch and results in a gluey texture. Use a potato masher or a rice mill; never a blender or food processor!
- Warm up the butter and cream so they’ll be easier to absorb and mix in.
How to make ahead
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.
It can also be stored longer in the fridge for up to 3 days. When ready to serve, reheat in a 350 F oven, covered, for about 25 to 30 minutes or until thoroughly heated. When hot, stir in additional butter as needed.
Have leftovers? Turn into crispy chicken potato croquettes or cheesy potato cakes. You can also use to top Shepherd’s pies and casseroles as well in making potato bread rolls or gnocchi.
Creamy Garlic Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into uniform size
- 6 cloves garlic, peeled
- 1 1/2 teaspoons salt
- 1 cup heavy cream
- 1/2 cup butter
- 1/4 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 1/2 teaspoon salt. Gently stir until just combined. Serve hot.