Creamy Garlic Mashed Potatoes

garlic mashed potatoes in a large serving bowl

5 from 1 vote

Get the tips on how to make the creamiest, most delicious garlic mashed potatoes! Rich, buttery, and loaded with garlicky flavors, this is the ultimate side dish!

Prep Time10

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 378kcal

Author: Lalaine Manalo

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Cut the potatoes in uniform sizes to ensure even 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 they can be pierced through with a fork without resistance. They should be very tender but not falling apart.
Season. Add salt to the boiling water so the potatoes are well-flavored from the get-go. I also like to add my fresh garlic cloves at this point to impart flavor and soften along with the potatoes.
Drain well. After cooking, drain the potatoes, return them to the pot, and let sit at very low heat to rid of extra moisture.
Do not overbeat. Overbeating releases starch and results in a gluey texture. Use a potato masher or a rice mill; never a blender or food processor!
Melt the butter. Warm up the butter and cream so they'll be easier to absorb and mix in.

Nutrition