These Garlic Mashed Potatoes are easy to make yet packed with flavor. With just five ingredients, you’ll have a side dish ready to complement any protein. Everyone is sure to come back for seconds!
Don’t let this cozy time of the year pass without letting these Garlic Mashed Potatoes grace your table. These babies are such an easy and delicious side dish that goes well with so many entrees. We love these potatoes along side Slow Cooker Pork Chops, Cornflake Chicken, Mini Meatloaf, and Balsamic Glazed Slow Cooker Pork Loin.
Garlic Mashed Potatoes
Isn’t is amazing how many ways there are to cook potatoes?! Mash potatoes are always a favorite, especially these creamy flavorful Garlic Mashed Potatoes. No gravy needed here! (Though you certainly can top them with it.) These are also great for Thanksgiving dinner!
How to make Garlic Mashed Potatoes:
- Wash and Peel (optional) the Potatoes – Make sure you get all the dirt off your potatoes, especially if you are not peeling them.
- Cut the Potatoes in pieces that are 1 to 1 1/2 inches in size. You can really cut them any size, just be consistent.
- Cover the pot with cold water until the water level is about an inch above them. Don’t forget the salt! This is the first step in adding flavor to the potatoes.
- Boil the potatoes until they are tender and break apart when poked with a fork (about 10-15 minutes). Drain in a colander.
- Melt the butter in the bottom of the pan and cook for about 30 seconds. Add the cream and bring it to a simmer. Remove the pan from the heat.
- Add the cooked potatoes to the pot of cream and mash them until smooth and combined.
What kind of potatoes are best for mashing?
Higher starch potatoes such as Russets and Yukon are best because they produce a fluffy, smooth, and flavorful mash. If waxy potatoes (like red) are used they can develop a thick glue like paste texture.
Because the starchy potatoes are drier, they soak up butter and cream very well.
How to prevent mashed potatoes from becoming gluey?
- Don’t over cook them! The potatoes are done when they can easily be broken apart when poked with a fork. If they are breaking apart on their own in the pot you’ve boiled them too long.
- Drain well and allow excess water to steam off. Allowing the potatoes to sit in the colander while you cook the garlic allows this to happen.
- Mash while still hot. The potatoes are fall apart easier when hot so you’re less likely to over mash them.
- Heat the cream before adding it to the potatoes. This allows the potatoes to absorb the cream better.
- Don’t over mash the potatoes. Overworking potatoes leads to a gummy texture.
LOOKING FOR MORE POTATO RECIPES? CHECK OUT THESE:
- Shredded Cream Potatoes are just so creamy. I always go back for seconds.
- Easy Twice Baked Potatoes are my favorite! I’ve been requesting these for my birthday dinner since I was a kid.
- For a classic that is great with almost any meal, make Garlic Roasted Red Potatoes!
- If you like sweet and savory, you must try this Two Potato Scallop!
- Hasselback Potatoes a perfect cross between a baked potato and a roasted potato. So yummy!
- Potato Gratin Stacks are a fun and fancy way to enjoy potatoes!
TOOLS USED TO MAKE THIS (title but different keywords):
- Potato Masher– Great for mashing potatoes but also for breaking up ground meats!
- Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
- Electric Hand Mixer– I like using this for mashing my potatoes. Just make sure you don’t over mash them which is easy to do with this gadget.
Garlic Mashed Potatoes
- 3 pounds russet potatoes, washed and cut into 1-inch pieces (peel if desired)
- 2 tablespoons salt
- 2 tablespoons butter
- 6 cloves garlic, minced
- 1 1/2 cups heavy whipping cream
- Place potatoes and salt in a large pot and fill with tap water until an inch above the potatoes.
- Bring to a boil over medium high heat and cook until they fall apart when poked with a fork (about 10-15 minutes).
- Drain the potatoes in a colander and leave them sitting.
- Meanwhile, melt the butter in the pan over medium-high heat and then add the garlic, cooking for about 30-60 seconds. Slowly stir in the cream and then bring to a simmer. Remove pan from heat.
- Carefully add the cooked potatoes back to the pan with the cream. Mash the the potatoes until smooth and combined with the cream mixture.
- Garnish with fresh cracked pepper and serve.