Have you ever had a food that just feels like a warm hug? For me, that’s a big bowl of creamy mashed potatoes. It’s the one dish that instantly brings back memories of family dinners and cozy nights. There is something truly special about them. But let me tell you, adding a bit of garlic changes everything. This Garlic Mashed Potatoes recipe is my absolute favorite way to prepare them.
It’s a straightforward and comforting dish that anyone can make. Seriously, you do not need to be a kitchen wizard to pull this off. It is the perfect side for just about any meal, from a simple weeknight chicken dinner to a big holiday spread. Let’s get mashing!
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Why You’ll Love This Recipe
First off, the flavor is just incredible. We are talking rich, buttery potatoes with a gentle, savory garlic taste that is present but not overwhelming. The garlic is cooked with the potatoes, which makes it soft and mellow. It infuses the entire dish with a wonderful aroma and taste.
Another reason is the texture. This recipe gives you unbelievably creamy and fluffy potatoes. We will talk more about the secrets to avoiding that dreaded gluey texture. Follow these steps, and you will get light, airy potatoes every single time. It’s one of the things that makes this the best mashed potatoes ever.
It is also a very forgiving recipe. This makes it a great easy mashed potatoes recipe for beginners. There are no complicated techniques or fancy gadgets needed. Just a pot, a masher, and some simple ingredients are all you need to create a show stopping side dish.
You can also customize it to your heart’s content. Feel free to add fresh herbs, different kinds of cheese, or even some bacon bits. Think of this Garlic Mashed Potatoes recipe as your starting point for creating your own signature side dish. It is so versatile.
And honestly, it’s just pure comfort food. A warm bowl of these Garlic Mashed Potatoes can make any day better. It’s the kind of dish that gets everyone excited for dinner and brings people together around the table. It is a classic for a reason.
Ingredients
What I love about this recipe is how simple the ingredient list is. You probably have most of these items in your kitchen already. Quality ingredients are key to the best mashed potatoes ever.
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 6 cloves garlic, peeled and whole
- 1 teaspoon salt, plus more to taste
- 1 cup whole milk or heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, chopped (optional, for garnish)
A quick note on the potatoes. I really suggest using Yukon Golds. They have a naturally buttery flavor and a waxy texture that leads to super creamy Garlic Mashed Potatoes without getting watery. Russets work too but can sometimes be a bit dry.
Step By Step Instructions
Alright, let’s walk through how to make these amazing potatoes. This is a really quick mashed potatoes recipe once you get going. Just follow along and you will be in great shape.
Step 1: Prepare The Potatoes And Garlic
First, get your potatoes ready. Peel them and cut them into evenly sized quarters. This helps them cook at the same rate. Give them a good rinse under cold water to wash off any excess starch. This is a small step that helps with the final texture.
Place the cut potatoes and the whole garlic cloves into a large pot. Add enough cold, salted water to cover everything by about an inch. Using cold water and bringing it to a boil with the potatoes ensures they cook evenly from the inside out.
Step 2: Boil Until Tender
Bring the water to a rolling boil over high heat. Once it is boiling, reduce the heat to a steady simmer. Let the potatoes and garlic cook for about 15 to 20 minutes. You will know they are ready when you can easily pierce a potato with a fork. It should meet no resistance.
Once they are perfectly tender, drain the potatoes and garlic very well. Let them sit in the colander for a minute or two to let any excess water steam away. This is important for fluffy, not watery, Garlic Mashed Potatoes.
Step 3: Warm The Milk And Butter
While the potatoes are draining, you can warm up your dairy. Add the milk or cream and the butter pieces to a small saucepan. Heat them over low heat until the butter is completely melted and the milk is warm. Do not let it boil.
Warming the milk and butter helps them incorporate into the potatoes much more smoothly. Adding cold liquids can make the potatoes stiff and cool them down too quickly. This is a key step for a creamy finish.
Step 4: Mash Everything Together
Return the drained potatoes and garlic to the warm, empty pot. Start mashing them with a potato masher or a ricer. A ricer will give you the absolute smoothest texture. A masher will give you a slightly more rustic feel, which is also delicious.
Once they are broken down, gradually pour in the warm milk and butter mixture. Continue to mash gently until everything is combined and the potatoes are creamy. Be careful not to overmix, as this can make your Garlic Mashed Potatoes gummy.
Step 5: Season And Serve
Now it is time for the final touches. Season your beautiful Garlic Mashed Potatoes with salt and freshly ground black pepper. Give it a taste and adjust the seasoning as needed. You can never have too much butter, in my opinion.
Stir in the optional fresh chives if you are using them. They add a lovely bit of color and a fresh, mild onion flavor. Serve the potatoes hot, maybe with an extra pat of butter on top to melt into a golden pool. Enjoy your masterpiece!
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. First, let the Garlic Mashed Potatoes cool down to room temperature. You should not put a hot dish directly into the refrigerator as it can raise the internal temperature.
Once cooled, transfer the potatoes to an airtight container. They will keep well in the refrigerator for up to four days. When you are ready to reheat, you can do so in the microwave or on the stovetop. I like to add a splash of milk or a pat of butter to bring back their creamy texture.
You can also freeze them. Portion the cooled potatoes into freezer safe bags or containers. They can be frozen for up to two months. To reheat from frozen, let them thaw in the refrigerator overnight first. Then reheat gently on the stovetop with a little extra milk and butter. Freezing can change the texture slightly but they will still be tasty.
Tips
Want to make the absolute best mashed potatoes ever? Here are a few extra tips. Do not cut your potatoes too small. Quartering them is usually enough. If they are too small, they can absorb too much water and become soggy.
For an even deeper garlic flavor, you can roast the garlic cloves first. Just toss them in a little olive oil and roast at 400 degrees F or 200 degrees C until soft and golden. Then, mash them right into the potatoes. It adds a sweet, caramelized flavor.
Never, ever use a food processor or a blender to mash your potatoes. The high speed blades will overwork the starches and turn your beautiful, fluffy potatoes into a sticky, gluey paste. A simple hand masher is all you need for great Garlic Mashed Potatoes.
Feel free to get creative with add ins. A handful of shredded cheddar cheese, some crispy bacon bits, or a dollop of sour cream can add new dimensions to your Garlic Mashed Potatoes. Fresh herbs like rosemary or thyme are also wonderful additions.
Make sure your dairy is full fat. Using whole milk or heavy cream makes a huge difference in richness and flavor compared to skim milk. The fat content is essential for that creamy, luxurious texture we are all aiming for in this easy mashed potatoes recipe.
Conclusion
And there you have it. A simple, no fuss recipe for making the most delicious and creamy Garlic Mashed Potatoes you have ever had. It is proof that you do not need a long list of ingredients or complicated steps to make something truly special. This is a side dish that will get rave reviews every time you make it.
So next time you need a comforting, crowd pleasing side, I hope you give this Garlic Mashed Potatoes recipe a try. It is a fantastic addition to any meal and a wonderful way to show a little love through food. Happy cooking!
FAQ
Can I Use A Different Type Of Potato?
Yes, you can, but the texture might be different. Yukon Gold potatoes are ideal because they are naturally creamy and buttery. Russet potatoes are a good second choice. They are very starchy and can make fluffy potatoes, but they can also be a bit grainy if not prepared carefully. I would avoid waxy potatoes like red potatoes, as they can become gummy when mashed.
Can I Make These Garlic Mashed Potatoes Ahead Of Time?
Absolutely. This is a great dish to make ahead. You can prepare the Garlic Mashed Potatoes completely and store them in an airtight container in the refrigerator for up to two days. When you are ready to serve, reheat them gently in a pot over low heat with a splash of milk or cream to restore their creaminess. You can also reheat them in a slow cooker set to low.
How Do I Make Them Dairy Free?
Making a dairy free version is quite simple. You can substitute the unsalted butter with a high quality vegan butter. For the milk or cream, use an unsweetened, plain plant based milk like almond, soy, or oat milk. Choose a creamy variety for the best results. The taste and texture will be very close to the original.
My Potatoes Are Gluey, What Did I Do Wrong?
Gluey potatoes are almost always the result of overworking. When you mash potatoes too vigorously or for too long, especially with a machine like a food processor, the starch cells rupture and release too much starch. This creates a gummy texture. To avoid this, mash them gently and only until they are just combined with the milk and butter. Using the right kind of potato also helps.
Creamy Garlic Mashed Potatoes
A comforting and classic side dish, these creamy garlic mashed potatoes are rich, buttery, and surprisingly easy to make. This straightforward recipe results in a fluffy, flavorful dish perfect for any meal.
Ingredients
Instructions
- Place the quartered potatoes and whole garlic cloves in a large pot. Cover with cold, salted water by about an inch.
- Bring the water to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain thoroughly and let them steam in the colander for a minute.
- While the potatoes drain, gently warm the milk (or cream) and butter in a small saucepan over low heat until the butter is melted. Do not let it boil.
- Return the drained potatoes and garlic to the warm pot. Begin mashing with a potato masher or ricer.
- Gradually pour in the warm milk and butter mixture while continuing to mash gently until the potatoes are creamy and combined. Avoid overmixing.
- Season to taste with salt and freshly ground black pepper. Stir in fresh chives if using.
- Serve hot, with an extra pat of butter on top if desired.
Notes
For the creamiest texture, use Yukon Gold potatoes. Russets are a good alternative but can be drier.
Do not use a food processor or blender, as this can overwork the starches and make the potatoes gluey. A hand masher or ricer is best.
Warming the milk and butter before adding them helps them absorb more smoothly for a creamier result.
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