Rich and creamy Garlic Mashed Potatoes are perfect for weeknight dinners or the holidays. If you love garlic, you’ll love these potatoes. Simply delicious!
You can use either Yukon golds or russets for this recipe. The Yukon golds will give you a beautiful golden yellow color. Whichever you choose, make sure you don’t forget the garlic because for these garlic mashed potatoes you’re gonna use a whole head. Just don’t eat these on a first date unless you want it to end quickly. Not because these aren’t delicious, but because, well you know.
Don’t worry about the garlic. They’re going to be boiled with the potatoes which will mellow them out a bit as well as soften. Then they’ll be mashed along with the butter and light cream. If you want rich creamy potatoes, then you have to use cream. Beware, because once you do, there’s no going back. Just don’t eat these everyday. If you don’t have access to light cream, you can use half heavy cream and half milk or just half and half.
You can even prepare this ahead. Peel and slice the potatoes, peel and smash the garlic (don’t forget to slice off the root end of the garlic), put them all in a pot, then cover with cold water. Place them in the fridge until you’re ready to go, then continue with recipe.
The potatoes are done when they’re fork tender. Don’t use a knife to test them like others may suggest because it’s a knife and knives usually can go through things pretty easily, right? Especially if it’s a little ol’ potato that’s mostly cooked. If you find you over boiled the potatoes, don’t worry. Check out how to fix them here.
When you mash the garlic and potatoes, mash them well. Play a song with some good beats and mash to the beat. Or, take out your aggressions on the potatoes. That always works for me. It’s not necessary putting these through a ricer. Just make sure you pound them smooth.
When these are mixed with the cream and butter, change the music to something sexy. Because these potatoes go from plain to Va Va Voom!
These would go great with:
- Roasted chicken leg quarters
- Simple roast chicken
- Slow roasted chicken
- Mustard crusted roasted lamb chops
- Italian meatloaf baked in no cook tomato sauce
- Hearty beef stew
- Perfectly pan seared pork chops
- Marinated Greek pork tenderloin
- Shake and bake pork chops
- Adobo roasted pork loin
- Slow roasted salmon with lemon caper butter
- Pan fried haddock
- Roasted crispy salmon cakes
- Peruvian tuna pancakes
And so much more!
Life is too short for mediocre food.
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Garlic Mashed PotatoesPRINT PIN SAVESaved!
- 3 pounds Yukon gold yellow, or russet potatoes
- 1 whole head garlic smashed, peeled, and ends trimmed (about 10 - 12 medium cloves)
- 1 ¼ - 1 ½ cups light cream or half and half*
- 1 stick butter plus a tablespoon or 2 more for melting on top
- Kosher salt to taste
- Peel the potatoes then rinse under cold water. Cut into even sized slices - about ¾" - then place in a large saucepan. Add the garlic. Cover with cold water with at least 1" above potatoes.
- Add 2 tablespoons of kosher salt to water. Bring to a boil and continue to gently boil for 15 to 20 minutes or until potatoes are fork-tender.
- Meanwhile, heat the cream or half and half in microwave for 30 seconds until warmed. Alternatively, heat cream or half and half in small saucepan until warmed.
- Drain and return potatoes and garlic to saucepan over medium heat. Stir with wooden spoon to cook off excess moisture for about a minute. This not only dries potatoes, but starts to break them up for easy mashing.
- Stir in 1 ¼ cups cream and add butter. Mash until smooth. Add the remainder of cream for creamier texture.
- Stir in additional kosher salt to your taste.