Perfect Garlic Mashed Potatoes
There is nothing quite like a good bowl of garlic mashed potatoes. For as long as I can remember, mashed potatoes were a staple at family get-togethers. Someone, usually my grandma, would make mashed potatoes. Even if there were other potatoes available, such as my mom’s cheesy hashbrown casserole, there were still mashed potatoes.
Once I got old enough to make my own mashed potatoes, I realized that it took some effort to make the potatoes taste good. Potatoes, by themselves, are just so bland. It took me quite a few attempts to figure out just how to make the perfect, creamy, flavorful garlic mashed potatoes, and so now I am sharing that recipe with you!
Equipment & Tools
Large Stock Pot: You will need a pot for boiling/mashing the potatoes! Thankfully, one pot is all you need!
Colander: A colander is needed to strain the potatoes from the boiling water.
Potato Masher: You need a potato masher to mash the potatoes, of course! However, you could also use a hand mixer (my grandmother’s preferred method) or put your boiled potatoes through a ricer. I love using the potato masher because my family prefers a few chunks left in the finished potatoes.
Wooden Spoons: I love using wooden spoons with my pots and pans, ensuring that I don’t accidentally damage them. They also look pretty to serve with.
Ingredients Needed
Potatoes: I love to use Yukon Gold potatoes in my mashed potatoes. I prefer to leave the skins on, the thin skin of the gold potatoes is hardly noticeable. However, you can also use Russet potatoes if you desire, but I would recommend peeling them.
Garlic: For these garlic mashed potatoes, you need garlic, of course! I find that a subtle hint of garlic in mashed potatoes is just divine. I add the garlic to the potato boiling water, which brings in the flavor of garlic, without letting it be overwhelming.
Butter: No mashed potato is complete without butter. Butter brings a lusciousness to potatoes that is, in my opinion, absolutely necessary. You can even make your own butter! Check out our recipe for homemade butter.
Heavy Cream: When I make mashed potatoes, I go all-in to the creaminess, and heavy cream helps make these potatoes creamy and just divine.
Greek Yogurt: Many people put sour cream in their potatoes to bring another layer of flavor, but I find that I always have Greek yogurt on hand, and it brings the same, subtle tangy flavor to the potatoes. This is completely optional based on your flavor preference, but my family absolutely loves it.
Salt & Pepper: Seasoning is vital in mashed potatoes. Salt and pepper the potatoes to your family’s preference. My family likes a good salty potato!
How to Make Perfect Garlic Mashed Potatoes
Prep the Potatoes: Wash and cut the potatoes into 1-inch cubes. If using Yukon Gold potatoes, you do not need to peel the potatoes. However, I recommend peeling if you are using Russet potatoes, or if your family simply prefers peeled potatoes.
Add the Potatoes to the Pot: Add the potatoes to a large pot, along with the cloves of peeled garlic. Cover with cold water, and season generously with salt.
Boil the Potatoes: Place the pot over high heat and bring to a boil. Let boil until the potatoes are fork-tender and nearly falling apart, about 20 minutes.
Drain Potatoes and Remove Garlic: Drain the potatoes into a large colander. Remove the garlic. Add the pot back to the stove with the potatoes over low heat.
Mash the Potatoes: Mash the potatoes using a hand masher, hand mixer, or a ricer, whichever method you would like to use.
Add Ingredients: Add the butter, cream, and yogurt to the potatoes, and mix well to combine. If needed, add more cream if your potatoes are a thicker consistency than you prefer. Add the salt and pepper, to taste.
Serve: Serve these garlic mashed potatoes warm, and with toppings, such as bacon bits, chives, etc., as desired.
Storage: Garlic mashed potatoes can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to a month, after that they start to lose their creamy texture and may separate. To reheat – it’s best to thaw and heat on the stove.
FAQ’s
Garlic Mashed Potatoes
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Large Stock pot
- Colander
- Potato Masher or Hand Mixer
- Wooden Spoon
Ingredients
- 5 lbs Potatoes, Yukon Gold
- 2 cloves Garlic , peeled
- 6 Tbsp Unsalted butter
- 1¼ cups Heavy cream
- ½ cup Greek yogurt
- 1 Tbsp Fine sea salt
- 1 tsp Ground black pepper
Instructions
- Wash and cut 5 lbs Potatoes, Yukon Gold into 1-inch cubes. Add them to a large pot, along with the 2 cloves Garlic. Cover with cold water, and season generously with salt.
- Place the pot over high heat and bring to a boil. Let boil until the potatoes are fork-tender and nearly falling apart,, about 20 minutes.
- Drain the potatoes into a large colander. Remove the garlic. Add the pot back to the stove with the potatoes over low heat.
- Mash the potatoes using a hand masher, hand mixer, or a ricer, whichever method you would like to use.
- Add 6 Tbsp Unsalted butter, 1¼ cups Heavy cream, and ½ cup Greek yogurt to the potatoes, and mix well to combine. If needed, add more cream if your potatoes are a thicker consistency than you prefer.
- Add 1 Tbsp Fine sea salt and 1 tsp Ground black pepper, or to taste.
- Serve warm, and with toppings, such as bacon bits, chives, etc., as desired.
Storage
- Garlic mashed potatoes can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to a month, after that they start to lose their creamy texture and may separate. To reheat, it's best to thaw and heat on the stove.
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