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These easy garlic mashed potatoes land on my table every holiday and they never disappoint. Creamy and packed with flavor, they make even a simple weeknight dinner feel special. With just a handful of basic ingredients and a few careful techniques, you can create potatoes that are fluffy, rich, and kissed with garlicky warmth.
I first whipped these up to complete a roast chicken dinner and since then, they have become the most requested side in our house. The smell of garlicky cream and melting butter is irresistible when it drifts through the kitchen.
Gather Your Ingredients
- Russet or Yukon Gold potatoes: provide a creamy texture and earthy flavor Opt for firm potatoes without blemishes
- Heavy or whipping cream: adds richness and silkiness Choose high-fat cream for best results
- Butter: infuses a savory depth Use real butter not margarine for classic taste
- Fresh garlic: gives bold aromatic flavor Use plump cloves with tight skin
- Salt: brightens all the flavors Use kosher or fine sea salt for easier dissolving
- Freshly ground black pepper: adds subtle heat Use cracked pepper for best bite
How to Make It
- Prep the potatoes:
- Peel them or leave some skins for rustic texture Make sure all dirt is scrubbed off Cut potatoes into equal pieces so they cook evenly
- Cook until tender:
- Place cut potatoes in a large pot Cover with cold salted water Bring to a gentle boil and simmer until a sharp knife slides in easily This usually takes twenty to twenty five minutes
- Melt and infuse the cream:
- While potatoes are cooking combine cream butter minced garlic salt and pepper in a small saucepan Let it warm on low heat You want the garlic to barely sizzle Gently warming infuses the cream without burning the garlic
- Drain and mash:
- Once potatoes are fork-tender drain thoroughly Return them to the still-warm pot so excess moisture steams away Pour in the hot cream mixture bit by bit as you mash Use a handheld masher and work gently until everything is combined and smooth
- Serve and finish:
- Scoop your mashed potatoes into a serving bowl Add a pat of extra butter if you like For a fresh touch sprinkle chopped parsley or chives across the top
I always reach for Yukon Golds when I want extra-velvety mashed potatoes Their golden hue and buttery taste remind me of Sunday dinners at my grandma’s house where she would let me stir the mash right before serving
Flavor Boosters
Try folding in roasted garlic during autumn for extra sweetness. In spring swap out chives for finely sliced green onions for a brighter finish. In summer use fresh parsley for a burst of green flavor.
Serving Suggestions
These potatoes are perfect beside roast chicken steak or on a holiday table. I love dolloping leftovers into shepherd’s pie or topping them with a fried egg for a lazy brunch.
Creative Twists
If Yukon Golds or Russets are out of reach try red potatoes for a slightly different flavor. Red potatoes have a less starchy bite but are still creamy if you do not over-mash them.
These potatoes are sure to become a staple at your table just as they have at mine. Enjoy their creamy warmth—no holiday or weeknight is complete without them.
Common Questions About This Recipe
- → What type of potatoes work best?
Russet or Yukon Gold potatoes give the best texture—fluffy and creamy when mashed. Yukon Golds add a buttery taste and smoother consistency.
- → Can I leave the potato skins on?
Yes, you can leave some or all skins on for additional texture and nutrients. Just ensure they are well scrubbed before boiling.
- → How do I make the potatoes extra creamy?
Use heavy cream and plenty of butter, and add them warm to the cooked potatoes for maximum absorption and a silky texture. Mash until just smooth.
- → How can I avoid gluey mashed potatoes?
Mash the potatoes by hand and avoid overworking them, which helps prevent releasing excess starch and keeps the dish fluffy.
- → Can I prepare this dish ahead?
You can boil and mash the potatoes ahead, then reheat gently with extra cream or butter before serving. Fresh garnishes add brightness just before serving.