Description
Creamy Garlic Mashed Potatoes are a rich and comforting side dish made with Yukon Gold or Russet potatoes, infused with the smooth flavors of garlic, butter, and cream. This recipe yields velvety mashed potatoes enhanced with fresh herbs and optional Parmesan cheese for an extra depth of flavor, perfect for any hearty meal or holiday gathering.
Ingredients
Scale
Potatoes
- 5 pounds Yukon Gold or Russet potatoes, peeled and cut into large even-sized pieces
Dairy & Butter Mixture
- 1/2 cup whole milk (substitute with oat milk if necessary)
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) salted butter
Flavorings
- 2 tablespoons minced garlic
- 1 tablespoon fresh herbs, chopped fine (rosemary, parsley)
- Salt to taste (start with 1 teaspoon and adjust)
- 1 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese (optional)
Instructions
- Cook the Potatoes: Add the peeled and cut potatoes to a large pot and cover them fully with water. Place the pot over medium-high heat and bring to a gentle boil. Cook for 10 to 12 minutes or until the potatoes are tender and a fork inserts easily. Be careful not to overcook.
- Prepare Butter and Cream Mixture: While the potatoes cook, heat the butter, heavy cream, milk, and minced garlic in a small saucepan over medium heat. Stir frequently until the butter is fully melted and the mixture is aromatic. Then remove from heat.
- Drain and Dry Potatoes: Strain the cooked potatoes and return them to the pot. Place the pot over low heat and stir rapidly to evaporate excess moisture. Turn off the heat once dry.
- Mash Potatoes and Incorporate Liquid: Slowly mash the potatoes using a masher, gradually pouring the warm butter and cream mixture into the pot. Repeat this process until all the liquid is incorporated and the potatoes reach a creamy, smooth consistency.
- Season and Serve: Stir in the chopped fresh herbs, salt, black pepper, and Parmesan cheese if using. Mix thoroughly and serve hot, garnished with additional parsley or scallions if desired.
Notes
- Storage: Store leftover mashed potatoes in a sealed container for up to 3 days.
- Reheating: Reheat in the oven or microwave until warmed through, stirring occasionally to maintain creaminess.
- Milk Substitution: Oat milk can be used as a dairy-free alternative without sacrificing creaminess.
- Butter Type: Salted butter is recommended for added flavor but unsalted butter works if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
