Description
Creamy Garlic Mashed Potatoes are a rich and comforting side dish made with tender Yukon Gold or Russet potatoes, blended with butter, cream, milk, and fresh garlic. Enhanced with fresh herbs and optional Parmesan cheese, these mashed potatoes are velvety smooth, flavorful, and perfect for any meal.
Ingredients
Scale
Potatoes
- 5 pounds Yukon Gold or Russet potatoes, peeled and cut into large even-sized pieces
Dairy and Flavorings
- 1/2 cup whole milk (substitute with oat milk if necessary)
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) salted butter
- 2 tablespoons minced garlic
- 1 tablespoon fresh herbs (rosemary, parsley), chopped fine
- Salt to taste
- 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. Place the pot over medium-high heat and bring to a light boil. Cook the potatoes for 10 to 12 minutes or until tender by testing with a fork. Avoid overcooking.
- Prepare the Butter and Milk Mixture: During the last 5 minutes of cooking, heat the butter, heavy cream, milk, and minced garlic in a small saucepan over medium heat, stirring frequently until the butter is melted and ingredients are combined.
- Drain and Dry the Potatoes: Strain the cooked potatoes and return them to the pot. Place the pot over low heat and stir rapidly to evaporate any excess moisture. Then turn off the heat.
- Mash the Potatoes: Using a potato masher, slowly mash the potatoes while gradually pouring the warm butter and milk mixture into the pot. Continue mashing and adding the mixture until fully combined and the potatoes become creamy and smooth.
- Season and Serve: Stir in the fresh herbs, salt, freshly ground black pepper, and Parmesan cheese if using. Serve hot, optionally garnished with additional parsley or scallions.
Notes
- Storage: Store leftover mashed potatoes in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the oven or microwave until warmed through, stirring occasionally for even heating.
- Butter: Using salted butter enhances flavor, but unsalted butter can be substituted if desired.
- Milk Substitute: Oat milk can replace whole milk for a dairy-free alternative.
- Don’t overcook potatoes to avoid waterlogged mash.
Nutrition
- Serving Size: 1/10th recipe (~200g)
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
