Who doesn’t love a big scoop of creamy, dreamy mashed potatoes? Seriously, it’s one of those comforting side dishes that just hits different. But let’s be honest, sometimes making them from scratch feels like a bit of a project, right? Well, get ready to change your mind!
Today, we’re diving into the wonderful world of Garlic Mashed Potatoes. This isn’t just any old recipe; it’s your ticket to the most flavorful, fluffiest, and downright delicious spuds you’ve ever tasted. It’s surprisingly simple, incredibly satisfying, and perfect for any meal, whether it’s a weeknight dinner or a special occasion.
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Why You’ll Love This Recipe
You know, there are a million reasons why this particular Garlic Mashed Potatoes recipe will become a staple in your kitchen. First off, it’s incredibly easy to follow. We’re talking beginner friendly, no special equipment needed, just good old fashioned cooking fun.
Secondly, the flavor profile is out of this world. The gentle infusion of garlic into the milk creates a subtle, aromatic base that really elevates the potatoes without being overpowering. It’s that secret touch that makes these the Best Mashed Potatoes Ever.
Plus, these aren’t just any mashed potatoes; they are wonderfully customizable. You can adjust the creaminess to your liking, add more butter, or even sprinkle in some cheese if you’re feeling adventurous. This is a truly adaptable recipe that fits your family’s tastes.
For those looking for Quick Mashed Potatoes, this recipe delivers. While there’s a bit of cooking time for the potatoes themselves, the active prep is minimal. You’ll have a fantastic side dish on the table in no time, making it perfect for busy weeknights.
Lastly, who can resist the allure of Buttery Mashed Potatoes? This recipe ensures a rich, luxurious texture that will have everyone asking for seconds. It’s comforting, it’s delicious, and it’s bound to be a new family favorite.
Ingredients
Gathering your ingredients is the first step to creating these incredible Garlic Mashed Potatoes. Don’t worry, the list is straightforward and you probably have most of these items on hand already. Fresh, quality ingredients really make a difference here.
- 4 lb Yukon potatoes (about 10 potatoes, peeled and quartered)
- 1 1/3 cup whole milk
- 6 garlic cloves (smashed)
- 8 Tbsp unsalted butter (softened)
- 1/4 cup sour cream
- 1 1/2 tsp fine sea salt
- 2 Tbsp chives (finely chopped, for garnish)
Step By Step Instructions
Making Homemade Mashed Potatoes Recipe doesn’t have to be intimidating. Just follow these simple steps, and you’ll be enjoying perfectly creamy Garlic Mashed Potatoes in no time. Precision is key, but don’t stress too much; it’s cooking, not rocket science!
Step 1: Prep the Potatoes and Get Them Cooking
First things first, let’s get those potatoes ready. Peel your Yukon potatoes and cut them into quarters. This helps them cook more evenly and quickly. Place all the potato chunks into a large pot. Now, cover them generously with cold water. You want the water to be about an inch or two above the potatoes. Bring this to a rolling boil over high heat.
Once it’s boiling, reduce the heat to a gentle simmer. Partially cover the pot, letting some steam escape. Let them cook for about 15 to 18 minutes. You’ll know they’re done when they are easily pierced with a fork. Don’t overcook them, or they might get watery.
Step 2: Infuse the Milk with Garlic
While your potatoes are doing their thing, let’s get that wonderful garlic flavor infused. In a small saucepan, combine the 1 1/3 cups of whole milk with your 6 smashed garlic cloves. You don’t need to finely mince them; a good smash is perfect for releasing their aromatic oils.
Heat this mixture over medium low heat until it’s just steaming. You’ll see little wisps of steam coming off the milk, but don’t let it boil. Once it’s steaming nicely, remove it from the heat and set it aside. The garlic will continue to infuse its goodness into the milk. If you prefer a milder garlic flavor, you can discard the garlic cloves now, or leave them in for a stronger kick.
Step 3: Mash Those Spuds While They’re Hot
Once your potatoes are fork tender, it’s time to drain them. Carefully pour out all the water, leaving the cooked potatoes in the pot. This is a crucial step for the fluffiest Garlic Mashed Potatoes. Immediately place the pot back over very low heat.
Using a potato masher, or an electric hand mixer for extra smoothness, start mashing those hot potatoes right away. Mashing them while they are still hot prevents them from turning gummy. Keep mashing until they are mostly smooth, with just a few small lumps if you like that rustic feel.
Step 4: Add the Good Stuff and Season
Now for the magic! Gradually drizzle in the hot, garlic infused milk into the mashed potatoes. Add it a little at a time, mashing as you go, until you reach your desired texture. Some folks like them super creamy, others prefer them a bit thicker. This is where you get to customize your Buttery Mashed Potatoes.
Next, cut your softened unsalted butter into chunks and add them to the potatoes. Keep mashing until the butter is completely melted and well incorporated. The butter adds incredible richness and flavor. Finally, stir in the 1/4 cup of sour cream and the 1 to 1 1/2 teaspoons of fine sea salt. Taste and adjust the salt if needed. Remember, you can always add more, but you can’t take it away!
Step 5: Serve and Garnish
Your perfect Garlic Mashed Potatoes are ready! Serve them warm, piled high in a serving bowl. If you’re feeling extra indulgent, you can drizzle a little more melted butter over the top. Then, for a pop of color and a fresh oniony note, sprinkle generously with fresh, finely chopped chives.
These are truly the Best Mashed Potatoes Ever, and they pair wonderfully with almost any main course. Enjoy the fruits of your labor!
How To Store Leftovers
Got some of these delightful Garlic Mashed Potatoes left over? Lucky you! Storing them properly means you can enjoy that comforting goodness for a few more days. It’s super easy, so don’t fret about waste.
First, make sure the mashed potatoes have cooled down completely. Don’t put hot food directly into the fridge, as it can raise the internal temperature of your appliance and affect other foods. Once cool, transfer them to an airtight container.
Pop that container into the refrigerator, and your Homemade Mashed Potatoes Recipe leftovers will stay fresh for about 3 to 4 days. When you’re ready to reheat, you can do so in the microwave, adding a splash of milk or cream to bring back their creamy texture. You can also warm them gently on the stovetop over low heat, stirring frequently.
Another option for longer storage is freezing. While some people prefer fresh, you can freeze Garlic Mashed Potatoes for up to a month. Place them in a freezer safe bag or container. Thaw them in the fridge overnight before reheating. You might need to add a bit more liquid and butter when reheating to restore their original glory.
Tips
Want to ensure your Garlic Mashed Potatoes turn out perfectly every single time? Here are a few insider tips to help you achieve that restaurant quality side dish right in your own kitchen. These little tricks can make a big difference, trust me.
Choose the Right Potato: Yukon Gold potatoes are truly the star here. Their naturally buttery flavor and creamy texture make them ideal for mashing. Russets also work well for a fluffier result, but Yukons give you that golden hue and rich taste that makes these the Best Mashed Potatoes Ever.
Start with Cold Water: Always start cooking your potatoes in cold water. This allows the potatoes to cook evenly from the outside in. If you start with hot water, the outside can get mushy before the inside is fully cooked, leading to inconsistent texture.
Don’t Overcook: Keep an eye on those spuds! Overcooked potatoes absorb too much water, leading to a watery, less flavorful mash. They should be tender enough to pierce easily, but not falling apart.
Hot Milk and Butter: Using hot milk and softened butter ensures they incorporate smoothly into the potatoes without cooling them down too much. Cold ingredients can make the potatoes seize up and become less creamy. This is key for those truly Buttery Mashed Potatoes.
Don’t Over Mash: While a smooth texture is great, over mashing can release too much starch, leading to a gummy, gluey consistency. Mash just enough until smooth. An electric hand mixer can speed this up, but be careful not to overdo it.
Taste and Adjust: Seasoning is personal. Always taste your mashed potatoes before serving and adjust the salt. You might find you need a little more or less depending on your preference. A pinch of black pepper can also add a nice touch.
Garnish Matters: Fresh chives aren’t just for looks. They add a fresh, mild oniony flavor that brightens up the rich potatoes. Don’t skip this easy step for the perfect finish on your Quick Mashed Potatoes.
Conclusion
So there you have it, folks! A foolproof, incredibly delicious recipe for Garlic Mashed Potatoes that will undoubtedly become a treasured addition to your recipe collection. We’ve walked through every step, from selecting the right potatoes to achieving that perfect creamy consistency.
This isn’t just a side dish; it’s a canvas for comfort, a dish that brings smiles to faces and warmth to the table. Whether you’re a seasoned home cook or just starting your culinary journey, this Homemade Mashed Potatoes Recipe is designed for success.
Remember, the best meals are made with a little love and a lot of good flavor. These Buttery Mashed Potatoes are packed with both! So go ahead, give it a try. You’ll be amazed at how easy it is to create the Best Mashed Potatoes Ever, right in your own kitchen. Happy cooking!
FAQ
Got questions about making the perfect Garlic Mashed Potatoes? We’ve got answers! Here are some common queries to help you out.
Can I Use Different Kinds of Potatoes?
Absolutely! While Yukon Gold potatoes are highly recommended for their creamy texture, you can also use Russet potatoes for a fluffier, drier mash. Red potatoes can work too, but they tend to be waxier and might not give you the same fluffy result. For the Best Mashed Potatoes Ever, stick with Yukons.
What If I Don’t Have Sour Cream?
No sour cream? No problem! You can substitute it with an equal amount of cream cheese for a richer, tangier flavor, or even plain Greek yogurt for a slightly lighter, yet still creamy, option. Just make sure whatever you use is at room temperature to blend smoothly into your Garlic Mashed Potatoes.
Can I Make These Ahead of Time?
Yes, you can! You can prepare these Homemade Mashed Potatoes Recipe a few hours in advance. After mashing, place them in an oven safe dish, cover with foil, and reheat in a 300°F oven for about 20 to 30 minutes, or until warmed through. You might need to stir in a splash of warm milk or butter to restore their creaminess.
How Can I Make Them Extra Garlicky?
If you’re a true garlic lover and want an extra punch, don’t discard those smashed garlic cloves from the milk! Mash them right into the potatoes along with the milk. You could also roast a few extra cloves of garlic until soft and sweet, then mash them in. This will give your Garlic Mashed Potatoes an even bolder flavor.
Why Are My Mashed Potatoes Gummy?
Gummy mashed potatoes are usually a result of over mashing. When you overwork the potatoes, you break down too much starch, which creates that undesirable sticky texture. To avoid this, mash them quickly while hot and stop as soon as they reach your desired consistency. Using a potato masher instead of a food processor also helps prevent gumminess in your Quick Mashed Potatoes.
Creamy Garlic Mashed Potatoes
The ultimate creamy, dreamy Garlic Mashed Potatoes recipe! This no-fuss, comforting side dish is incredibly simple to make and packed with buttery, garlicky flavor, making it a perfect addition to any weeknight dinner or special occasion.
Requirements
Ingredients
Instructions
- Place peeled, quartered potatoes in a large pot and cover with cold water. Bring to a boil, then simmer for 15-18 minutes until fork-tender.
- While potatoes cook, heat milk and smashed garlic cloves in a small saucepan over medium-low heat until steaming. Do not boil. Remove from heat.
- Drain the cooked potatoes well and return them to the hot pot over very low heat.
- Immediately mash the hot potatoes with a potato masher until mostly smooth.
- Gradually mix in the hot garlic-infused milk, followed by the softened butter, until well combined and creamy.
- Stir in the sour cream and sea salt. Taste and adjust seasoning as needed.
- Serve warm, garnished with freshly chopped chives.
Notes
Yukon Gold potatoes are best for a creamy, buttery texture.
Always start cooking potatoes in cold water for even cooking.
Using hot milk and softened butter ensures they incorporate smoothly without cooling down the potatoes.
Be careful not to over-mash, as this can release too much starch and make the potatoes gummy.
Nutrition
Calories
Sugar
Fat
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