Mashed potatoes are the best side dish 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.
NOTES:
- Potatoes: For the best texture and flavor, use Yukon gold potatoes. You can also use Russet potatoes or red potatoes.
- Milk: Use whole milk for the creamiest buttery flavor. You can substitute with dairy free milk, but I do not guarantee results as this recipe has not been tested with dairy free milk.
- Heavy Cream: A must for the best mashed potatoes texture and flavor!
- Garlic: Use freshly minced garlic cloves. If you have roasted garlic, use it for roasted garlic flavor.
- Butter: I love using salted butter for the best flavor, but you can use unsalted butter and adjust the amount of additional salt to taste.
- Seasonings: I use freshly chopped herbs like fresh rosemary and fresh parsley for texture, color and flavor. Rosemary has the best flavor so that is what I prefer for mashed potatoes, but you can add whatever you like. You will also need salt and pepper.
- Parmesan Cheese (Optional): Craving creamy Parmesan mashed potatoes? Add 1/2 cup of freshly grated Parmesan cheese for cheesy flavor.
- Garnish (Optional): I love garnishing with freshly chopped parsley, scallions or chives.
Garlic Mashed Potatoes
Mashed potatoes are the best side dish 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.
Ingredients
- 5 lbs yukon gold or russet potatoes peeled and cut into large even-sized pieces
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 TB minced garlic
- 8 TB 1 stick salted butter
- 1 TB fresh herbs chopped fine (rosemary, parsley)
- Salt to taste
- 1 tsp freshly ground black pepper
- 1/2 cup Parmesan cheese
Instructions
- Add the potatoes to a large pot set over medium-high heat and fill the pot with water, making sure the potatoes are fully covered. Bring the potatoes to a light boil, then cook for 10 to 12 minutes, or until the potatoes are soft. They are done when a fork can be inserted easily into the middle of the potatoes. Refrain from overcooking the potatoes.
- During the last 5 minutes of cooking the potatoes, heat the butter, heavy cream, milk, and garlic in a small saucepan over medium heat, stirring frequently, until the butter is melted.
- 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 and milk mixture into the pot. Pour the liquid in, then mash. Repeat until all your liquid is incorporated and the potatoes are creamy and smooth.
- Stir in the fresh herbs, salt, pepper, and Parmesan (if using). Serve hot garnished with parsley or scallions.
Notes
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.
- Cut the potatoes into even-sized pieces: Potatoes come in all different shapes and sizes. Make sure to cut them into large chunks that are evenly sized to ensure they cook evenly.
- 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.
- Adjust the flavor: Add more or less garlic, salt, black pepper and herbs to taste. The flavor is fully customizable!
