Garlic Mashed Potatoes

5 from 1 vote

Fresh garlic, butter, and warm heavy cream make these homemade garlic mashed potatoes extra smooth, rich, and flavorful. A simple stovetop side ready in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 520

Author: Candace

Equipment

Ingredients

3 teaspoons kosher salt divided
3 pounds potatoes Russet or Yukon Gold
3 to 4 cloves garlic roughly chopped
1½ cups heavy cream
½ cup unsalted butter 1 stick
1 teaspoon freshly ground black pepper plus more to taste
chopped fresh parsley optional garnish

Instructions

Fill a large pot with water and 2 teaspoons salt. Over high heat, bring to a boil.
Meanwhile, peel and chop potatoes into 1 to 2 inch cubes.
Once water is boiling, add potatoes and garlic. Boil for 15 minutes or until fork tender.
Meanwhile, in a small saucepan on low heat, warm heavy cream, butter, pepper, and remaining 1 teaspoon salt.
Once the potatoes are fork tender, drain in a colander. Return drained potatoes, including the garlic, to the pot.
Add about half of the warmed cream mixture to the potatoes and garlic.
Using an electric hand mixer or potato masher, mix or mash potatoes, alternating with adding additional warmed cream mixture and mixing or mashing, until potatoes reach the desired consistency. Garnish with parsley if desired.

Notes

Leftovers can be stored in a covered container and refrigerated for up to 4 days, or freeze for up to a year in zip top bags.
Reheat leftovers on the stovetop on medium heat, or in the microwave. Add additional cream to thin as needed.

Nutrition