Garlic Mashed Potatoes

5 from 1 vote

Easy garlic mashed potatoes feature tender, fluffy potatoes cooked with fresh garlic. Plenty of butter and cream make these an irresistibly creamy, savory side dish.

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
3-4 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 1-2 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, 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

Garlic mashed potatoes can be made ahead of time and heated before serving.
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. Add additional cream to thin as desired.
Garlic mashed potatoes can be frozen for up to a year in zip top bags. Thaw in the refrigerator and reheat.

Nutrition