Garlic Mashed Potatoes
Make this easy garlic mashed potatoes recipe for the best, creamy and comforting side dish.
Servings: 6
Calories: 520
Equipment
- Potato masher or a hand mixer
Ingredients
- 3 teaspoons kosher salt divided
- 3 pounds potatoes russet or Yukon Gold
- 3-4 cloves garlic roughly chopped
- 1½ cup heavy cream
- ½ cup unsalted butter 1 stick
- 1 teaspoon freshly ground black pepper plus more to taste
Instructions
- Fill a large stock pot with water and 2 teaspoons salt, then bring to a boil over high heat.
- Peel and chop potatoes into 1-2 inch cubes.
- Once water is boiling, add potatoes and garlic. Boil for 15 mins or until fork tender.
- Meanwhile, in a small saucepan on low heat, warm heavy cream, butter, remaining 1 teaspoon salt, and pepper.
- Once the potatoes are fork tender, drain and return to the stock pot, including the garlic.
- Add about half of the warmed cream mixture to the potatoes and garlic.
- Using a hand mixer or potato masher, mix or mash potatoes, alternating adding additional warmed cream mixture and mixing or mashing until you reach your desired consistency.
Notes
- Garlic mashed potatoes can be made ahead of time and heated before serving.
- Any leftovers can be stored in a covered container and refrigerated for up to 4 days.
- Reheat leftovers on the stovetop on medium heat, or in the microwave.
- Garlic mashed potatoes can be frozen for up to a year in zippered bags. Thaw in the refrigerator and reheat.
Nutrition
Calories: 520 | Carbohydrates: 43g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1193mg | Potassium: 1017mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 2mg