Rich and velvety with just the right amount of pungent flair, Garlic Mashed Potatoes are the ultimate side dish.
Garlic yay? Garlic nay? Garlic meh? Garlic can be a deal-maker or a deal-breaker in any dish; some of us think it belongs in every savory recipe and others find it–to put it nicely–off-putting. But because minced garlic gently infuses the butter and cream in these Garlic Mashed Potatoes, it will put everyone on Team Garlic! Fluffy or creamy, depending on the type of potato you choose, this dish has a distinct but not at all overpowering punch of garlic in every bite that takes this humble vegetable to new heights.
Whether you serve it with your favorite main, like steak or broiled chicken or pork chops, Garlic Mashed Potatoes are the perfect accompaniment because of their satisfying texture and blend of salty, fatty, and sharp flavors. They can be a comfort food (think side to meatloaf) or a fancy food (as a bed for braised short ribs or coq au vin), making this recipe adaptable to any menu. And once you try them, you’ll never go back to plain mashed potatoes again, which is saying something since plain mashed potatoes are delicious!
There are so many different kinds of potatoes…what’s a cook to do? Well, for Garlic Mashed Potatoes, you have to choose the right one to ensure the taste and texture you’re going for. Some potatoes are labeled Waxy (fingerlings, red bliss) and those are best for dishes like potato salad or casseroles because they hold their shape well, and then there are the ones we’re looking at–that’s you Starchy potatoes (russets or Yukon golds) because these beauties are low in moisture, which means they’re perfect for absorbing all of that buttery, creamy, garlicky goodness. Russets will produce a more fluffy mash, and Yukons a creamier one so this choice is up to you. And if you leave the skins on, you’ll get an added boost of nutrients, too.
How do I make sure my mashed potatoes don’t have any lumps?
The best way is to use a ricer, but you can make all the lumps disappear with a hand held potato masher by continuing to mash until they are perfectly smooth. This may take some patience (and maybe even a bit more warm cream), but it definitely works.
How do I keep these mashed potatoes warm before I’m ready to serve them?
Try not to make them too early…maybe an hour or so before you need them? Then it’s best if you can keep them covered on the stove top on the lowest heat (though I would stir them occasionally to make sure they don’t burn on the bottom). You can also put them in a buttered casserole dish, cover it with foil, and keep them in a warm oven until you’re ready to eat.
Serving Suggestions
Leftovers? Unlikely, but it’s been known to happen. When it does, form patties with your (cold) mashed potatoes and cook them in olive oil until they get a golden crust on both sides. Serve with a side of sour cream.
If, like me, you love potato skins, transform Garlic Mashed Potatoes into that favorite bar snack by replacing the cream with sour cream (or even Greek yogurt) and adding chopped crispy bacon, shredded Cheddar cheese, and sliced scallions.
Even though it’s a great side dish, Garlic Mashed Potatoes also work perfectly as a topping for Shepherd’s Pie or any kind of casserole; browning the top of these mashers makes them irresistible.
How to Store
Garlic Mashed Potatoes can be stored in the refrigerator in an airtight container for up to 3 days and then warmed on the stove top (with some occasional stirring), in the microwave, or covered in the oven.
You can freeze these mashed potatoes, as well, for up to a month; after that, they can be a bit watery. Thaw them in the refrigerator overnight and then warm up on the stove, in the microwave, or covered in the oven.
Garlic Mashed Potatoes Recipe
Ingredients
- 3 pounds Russet or Yukon Gold potatoes
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 4 cloves garlic 1 stick
- 1 teaspoon salt
- Pepper
Instructions
- Start by giving your potatoes a good scrub under cold water. If you're in the mood for a more rustic mash with a bit of texture, feel free to leave the skins. Cut the potatoes into even thirds.
- Fill a large pot with cold water, add a pinch of salt, and bring it to a boil. Carefully add your potato pieces to the pot. Let them simmer away until they're tender enough to be easily pierced with a knife (about 15-20 minutes)..
- Grab a small saucepan and combine the heavy cream, butter, minced garlic, salt, and a generous sprinkle of pepper. Warm this mixture over low heat, stirring occasionally. Your garlic needs to infuse well.
- Once your potatoes are cooked, drain them well and return them to the pot. Pour the warm, garlicky cream mixture over the potatoes and start mashing.
- Serve with a pat of butter (optional).
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