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. 🙂
Grilled Corn Potato Chowder perfect for chilly Fall afternoons. Rich, thick and chock full of grilled corn kernels, tender potato chunks, and crisp bacon bits, it’s the epitome of comfort food!
- 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
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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.
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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.
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In a small saucepan, heat the butter and milk over low heat until butter is melted. Do not boil.
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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.
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Add heavy cream and butter mixture. Add pepper and the remaining 1/2 teaspoon salt. Gently stir until just combined. Serve hot.
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am a huge fan of mashed potato especially for the mashed potato of kfc. I want to try these.
Yummy! Will be trying this tonight! Need mashed potatoes for dinner!
I love Garlic… this creamy mashed potato looks so good, perfect for side dish!
i just had homemade mashed potatoes for lunch. this post must have been calling me. yummy.
Fluffy mashed potatoes! That’s what it’s all about especially during the holidays! I would love to give this one a try! It’s the perfect side dish!
Thanks, Amanda 🙂
There’s nothing better than having mashed potatoes as your side dish this Fall! This recipe sounds so good it got me craving for some mashed potatoes in the middle of the night! Yum!
It’s my favorite side dish on Thanksgiving! Mashed potatoes and giblet gravy? Yum yum 🙂
I loveeee stopping by your blog. You have the most delicious recipes and pictures on all of your posts. I really plan to make this creamy garlic mashed potatoes for my family because it looks like it taste scrumptious!
Awww, thank you so much, Glenda. I really appreciate it. I am glad you’re enjoying the recipes. 🙂
I love mashed taters! One of my favorite side dishes that turns into my main dish!
Yummy! My son really loves Mashed Potatoes, I’ll have to try this one.
Wow, looks delicious!
oh my goodness! This is really looks good. I wanna try it for my son too.
Thank you for the great tips! I just use whatever potatoes that our store has in bulk. I think I will pay attention next time at what I get
Yes, the type of potatoes makes a big difference. The russet ones are more for light, fluffy mashed potatoes and the Yukon golds yield a more creamy, buttery taste 🙂
These looks absolutely delicious. We use mashed potatoes as a side more often than not so I need to give these a try.
Absolutely looks good! I would love to have this on our family dinner
This is my kind of breakfast! My son loves it too, it’s tasty and healthy at the same time. I’ll have to try this recipe.
The kids love mashed potatoes! There are plenty of recipes for it and it’s always nice to learn more. I think this is worth a try, I love a creamy consistency, it’s more enjoyable!
My family loves potatoes and we eat them almost daily in some type of dish. I know my kids would love these with the added garlic.
These look really good
I could go without the meat on holiday dinners and just eat the sides. They are my favorite part of the meal and my absolute favorite leftovers. This looks delicious.
You and me both! I am not really a fan of turkey so it’s all cornbread stuffing and mashed potatoes for me on Thanksgiving 🙂
I’m a huge fan of garlic mashed potatoes. I haven’t had them in quite some time, but will definitely have to try them now and use your recipe. Can’t wait to try it! 🙂
We use sour cream instead of heavy cream. Since potatoes are my favorite I like variations like this.
Thanks for the tip, Marcia. I am going to give it a try, I always have sour cream handy at home but heavy cream only I make mashed potatoes. Will definitely save me money just using sour cream 🙂
Garlic mashed potatoes are one of my favorite comfort foods. They go great with roast chicken or just buy themselves.
This looks so creamy delicious. Thanks for the recipe, I think I’ll make them this weekend for my little one.
Love garlic mash. So good for winter!
Oh yum. I love potatoes and garlic!
This is ideal for me. I am a real potato queen! THanks for the recipe!
I love mash in Winter and a big of Garlic ir a lot in my case gives it that perfect taste. Looks yummy in your photos too 🙂
Thank you so much, Julie 🙂