Garlic Mashed Potatoes
Garlic Mashed Potatoes is a decadent side dish that’s perfect for the upcoming holidays. Heavy cream and butter gives this dish a sultry richness that’s sure to be a hit. Yukon gold potatoes are best for making mashed potatoes as it has a creamy texture. Idaho potatoes can be used as well but only if you can’t find Yukon gold. Mashed potatoes can be made with the skin or skinless as Yukon gold has a very thin skin.
TIPS ON HOW TO MAKE THE BEST MASHED POTATOES
An easy way to infused the garlic into the potatoes is to boil the garlic with the potatoes; the garlic becomes soft enough to be mashed with easy while flavoring the potatoes.
Cut the potatoes into small pieces and boil until it’s tender. Strain and place back into the hot pot for mashing. This helps to dry any excess liquid that may remain in the potatoes.
Heavy cream and butter are used to give garlic mashed potatoes a rich flavor. Additionally, sour cream or cream cheese can also be added as well.
Season with salt in layers. Add salt to the water when boiling the potatoes and add salt at the end as well. Taste as you go to ensure there’s enough salt. White or black pepper can be used to add more flavor to the mashed potatoes.
If using a potato masher, there will be a few lumps. Use a ricer to get a smoother texture, you can also whip the garlic mashed potatoes using a mixer for a fluffier texture.
WHAT TO SERVE WITH GARLIC MASHED POTATOES
Get the Recipe GARLIC MASHED POTATOES
- 8 medium Yukon gold potatoes
- 3 cloves garlic
- 4 tbsp butter
- 1 cup heavy cream
- ½ tsp white or black pepper
- Peel potatoes and cut into 2 inch pieces then place in a large pot. Add garlic cloves to the pot then add 1 tsp salt and room temperature water to the pot, covering the potatoes. Bring to a boil over high heat and cook until potatoes are soft when poked with a knife.
- Strain the potatoes and place back into the pot. Add butter and heavy cream and use a potato masher to mash the potatoes and garlic cloves. There will be a few lumps; if you prefer a smoother texture then use a ricer instead of a potato masher. Add salt and pepper to taste.