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 ultimate 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.
Tips on How to Make Creamy Garlic Mashed Potatoes
- 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 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.
- Do not overbeat the mashed potatoes as overworking the potatoes releases starch and results to 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.
What Type of Potato to Use for Mashed Potatoes
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 make for incredibly delicious mashed taters.
Can You Make Mashed Potatoes Ahead of Time?
Yes, you can! 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 2 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 plenty of leftovers? Try these chicken potato croquettes!
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.