Garlic mashed potatoes are creamy, buttery, and bursting with flavor! The addition of garlic makes them extra special and tasty.
These potatoes are perfect for any meal, and they pair wonderfully with meats or veggies. Honestly, I could eat a whole bowl by myself! 😋
Making them is super easy; just boil, mash, and mix in that lovely garlic. They always make my dinner feel cozy and warm!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my go-to for a buttery texture, but Russets work well too! If you want a lower-carb option, cauliflower can be a great substitute, though it will alter the flavor.
Garlic: Fresh garlic packs a punch! You can use roasted garlic for a sweeter, more mellow flavor. If you’re short on time, garlic powder can stand in, but use less since it’s more concentrated.
Butter and Cream: I like using unsalted butter so I can control the salt in the dish. If you’re watching calories, try swapping in Greek yogurt for a creamy texture without extra fat. Oat or almond milk can also work as dairy alternatives.
Chives or Parsley: Fresh herbs brighten up the dish, but if you don’t have them, feel free to skip them or use dried herbs instead. Just use less as the flavor is stronger dried.
How Do I Make Creamy Mashed Potatoes Without Them Being Gooey?
The trick to really creamy mashed potatoes is all in the mashing technique and cooking method. First, you want to cook the potatoes evenly so they become tender but don’t retain too much water.
- Start by using cold water when boiling the potatoes to ensure even cooking.
- After draining, let the potatoes sit in the pot a bit to allow excess steam to escape. This keeps your mashed potatoes from becoming watery.
- Don’t over-mash! Use a potato masher or ricer, and mix just until smooth. Over-mixing can lead to a gluey texture.
- Add warm milk and melted butter gradually. This helps achieve creaminess without overworking the potatoes.
Following these tips will help you make the best, creamiest garlic mashed potatoes! Enjoy the warmth they bring to your meals.
Garlic Mashed Potatoes
Ingredients:
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4-6 cloves garlic, peeled
- 1/2 cup whole milk or heavy cream, warmed
- 1/4 cup unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives or parsley (optional, for garnish)
- Extra melted butter for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the potatoes, and then about 10-15 minutes mashing and mixing. It’s a quick and easy side dish!
Step-by-Step Instructions:
1. Cook the Potatoes and Garlic:
Start by placing the peeled and cut potatoes along with the garlic cloves into a large pot. Make sure to cover them with cold water by at least an inch, then sprinkle in a pinch of salt. This will help flavor the potatoes as they cook.
2. Boil and Simmer:
Bring the pot to a boil over medium-high heat. Once boiling, lower the heat and let it simmer. Cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes. To check, just poke a potato piece with a fork—it should be soft and easily break apart!
3. Drain and Dry:
Once the potatoes are tender, drain them and the garlic well in a colander. Then, return them to the hot pot. Let them sit for a minute over low heat to help evaporate excess moisture. This step is key to avoiding watery mashed potatoes!
4. Mash Them Up:
Using a potato masher or ricer, mash the potatoes and garlic together until they are nice and smooth. If you like a little chunkiness, you can mash them less. But I recommend getting them nice and creamy!
5. Mix in the Goodness:
Slowly stir in the warmed milk or cream and the butter. Keep mixing until everything is fully combined and you reach your desired creamy consistency. If you want them a bit thicker, you can add less milk.
6. Season to Taste:
Now it’s time to add salt and freshly ground black pepper to your liking. Give it a good mix to ensure the flavors are evenly distributed. Taste to see if you want to add a little extra salt!
7. Serve and Garnish:
Transfer your delicious garlic mashed potatoes to a serving bowl. If you’d like, drizzle some extra melted butter on top and sprinkle with your chopped chives or parsley for a lovely presentation.
8. Enjoy!
Serve these creamy, garlicky mashed potatoes immediately while they’re warm. They’re perfect alongside your favorite meat or vegetable dishes. Enjoy the comfort and flavor!
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! Yukon Gold and Russet potatoes are ideal for their creamy texture. However, you can also use red potatoes or even a mix of different kinds, keeping in mind that the texture may vary slightly.
How Do I Make Garlic Mashed Potatoes Vegan?
To make this dish vegan, simply substitute the butter with vegan butter or olive oil and use plant-based milk, such as almond or oat milk, instead of cream or cow’s milk. The flavor is still deliciously satisfying!
Can I Prepare the Mashed Potatoes Ahead of Time?
Yes, you can! Prepare the mashed potatoes and let them cool, then store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to keep them creamy.
What’s the Best Way to Store Leftovers?
Leftover garlic mashed potatoes should be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a pot on low heat, stirring occasionally and adding a bit of milk or butter to revive their creaminess.
