Description
Creamy Garlic Mashed Potatoes are a comforting and flavorful side dish made with tender Yukon Gold or Russet potatoes blended with butter, cream, milk, and fragrant garlic. This recipe features fresh herbs and optional Parmesan cheese for added depth, resulting in a smooth, rich, and savory mash perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 5 pounds Yukon Gold or Russet potatoes, peeled and cut into large even-sized pieces
Dairy & Butter
- 1/2 cup whole milk (substitute with oat milk if necessary)
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) salted butter
Flavorings & Seasonings
- 2 tablespoons minced garlic
- 1 tablespoon fresh herbs, chopped fine (rosemary, parsley)
- Salt to taste (start with 1 teaspoon, adjust as needed)
- 1 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese (optional)
Instructions
- Boil the Potatoes: Add the peeled and cut potatoes to a large pot and cover fully with water. Set the pot over medium-high heat and bring the water to a gentle boil. Cook the potatoes for 10 to 12 minutes until they are soft and a fork can easily pierce through them. Be careful not to overcook to prevent them from becoming waterlogged.
- Prepare Butter and Cream Mixture: During the last 5 minutes of the potatoes cooking, combine the butter, heavy cream, whole milk, and minced garlic in a small saucepan. Heat this mixture over medium heat, stirring frequently until the butter melts and the mixture is warm and infused with garlic flavor.
- Drain and Dry the Potatoes: Strain the cooked potatoes, then return them to the pot. Place the pot back on low heat and stir rapidly to evaporate any excess moisture, drying the potatoes slightly. Once most moisture is gone, turn off the heat.
- Mash and Mix: Slowly mash the potatoes using a masher. As you mash, gradually pour in the warm butter and cream mixture, combining thoroughly to create a creamy, smooth texture. Repeat this process until all the liquid is incorporated.
- Season and Serve: Stir in the finely chopped fresh herbs, salt (adjust to taste), freshly ground black pepper, and Parmesan cheese if using. Mix until well combined. Serve the creamy mashed potatoes hot, optionally garnished with extra parsley or scallions.
Notes
- Storage: Store leftover mashed potatoes in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers gently in the oven or microwave until warmed through, stirring occasionally to maintain creaminess.
- Butter Choice: Using salted butter adds depth of flavor, but unsalted butter can be substituted if preferred.
- Milk Substitute: Oat milk can be used as a dairy-free alternative for whole milk.
- Potato Types: Yukon Gold offers a creamier texture, while Russet potatoes yield a fluffier mash.
Nutrition
- Serving Size: 1/10th of recipe (~200g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
