Mashed potatoes are the best side of all time, and these garlic mashed potatoes are my favorite way to prepare them! You’ll have the creamiest, most flavorful mashed potato using only a few ingredients. This recipe is super simple and quick to make!
Why everyone loves this Mashed Potato Recipe
- It’s easy to make: No, seriously. Mashed Potatoes are a recipe that children can make! Minimal ingredients, easy steps, and it’s pretty fun!
- It’s perfect for families: This family-friendly side is amazing for crowds. Everyone loves mashed potatoes, even the pickiest of eaters!
- It’s affordable: The average cost to make a large batch of mashed potatoes is under $1 per serving.
Tips for making the perfect Mashed Potatoes
- Use the right potatoes- My favorite potato for mashed potatoes is Yukon Gold potatoes, but Russet potatoes are also a great option. If you like skin in your potatoes, use red potatoes!
- Bring your potatoes to a light boil- Mashed potatoes are perfectly creamy when you cook the potatoes to a light boil compared to a rapid boil. Start using cold water to boil your potatoes and strain after 15 minutes.
- Don’t over-mash your garlic mashed potatoes- Making sure your potatoes are hot when mashing and slowly pouring in your liquid results in a creamier mash that’s easier to break down. Be careful not to over-mash your potatoes, or they can turn out gummy in texture!
Ingredients You’ll Need
- Minced Garlic
- Heavy Cream
- Salt, Pepper
- Fresh Herbs
Want to watch a video of themoodyfoody making mashed potatoes? Check it out!
Creamy Garlic Mashed Potatoes
- 5 lbs Potatoes Yukon Gold or Russet
- 1/2 cup whole milk substitute for oat milk if necessary
- 1/2 cup heavy cream
- 2 tbsps garlic minced fine
- 1 stick salted butter you can use unsalted butter but I find that salted butter adds a depth of flavor that is unmatched!
- salt to taste I incorporate 1 tsp at a time and taste until I am satisfied!
- 1 tsp pepper
- 1 tbsp fresh herbs (rosemary, parsley) chopped fine
- 1/2 cup Parmesan cheese optional
- Peel Potatoes and bring to a light boil on medium-high heat. Cook until potatoes are soft. Poke a fork through the potatoes to check doneness. They should insert easily. Refrain from overcooking the potatoes.
- Next, heat the butter, heavy cream, milk, and garlic in a small sauce pot.
- Strain potatoes and cook on low heat, stirring rapidly to dry out any remaining moisture. Turn off the heat. Slowly mash potatoes with a masher while pouring the butter/milk mixture into the pot. Pour the liquid in, then mash. Repeat until all your liquid is incorporated and your potatoes are creamy and smooth.
- Add in salt, fresh herbs and parmesean. Serve hot with parsley or scallions as garnish.