Creamy Garlic Mashed Potatoes
User Reviews
5
Creamy Garlic Mashed Potatoes
Description
This recipe starts with evenly cut peeled potatoes boiled until just tender, avoiding overcooking to maintain texture. As the potatoes cook, butter, heavy cream, milk, and minced garlic are gently warmed together, infusing the butter with garlic flavor. After draining, the potatoes are returned to low heat briefly to evaporate excess moisture before mashing.
The warm liquid mixture is then gradually added during mashing to achieve a creamy, smooth consistency. Fresh chopped herbs such as rosemary and parsley are folded in alongside salt, freshly ground black pepper, and optional Parmesan cheese, which adds a nutty, savory note. The finished mashed potatoes are best served hot and can be garnished with fresh parsley or scallions.
Leftover mashed potatoes can be stored in a sealed container for up to three days and reheated in the oven or microwave until warmed through, retaining their creamy texture.
Ingredients
- 5 pounds Yukon Gold potato peeled and cut into large even-sized pieces, or Russet potato
- 1/2 cup milk substitute with oat milk if necessary, whole
- 1/2 cup heavy cream
- 2 tablespoons garlic minced
- 8 tablespoons butter you can use unsalted butter but I find that salted butter adds a depth of flavor that is unmatched!, 1 stick, salted
- 1 tablespoon fresh herbs chopped fine (rosemary, parsley)
- salt I incorporate 1 tsp at a time and taste until I am satisfied!, to taste
- 1 teaspoon black pepper freshly ground
- 1/2 cup Parmesan Cheese (optional)
Instructions
- Add the potatoes to a large pot set over medium-high heat and fill the pot with water, making sure the potatoes are fully covered. Bring the potatoes to a light boil, then cook for 10 to 12 minutes, or until the potatoes are soft. They are done when a fork can be inserted easily into the middle of the potatoes. Refrain from overcooking the potatoes.
- During the last 5 minutes of cooking the potatoes, heat the butter, heavy cream, milk, and garlic in a small saucepan over medium heat, stirring frequently, until the butter is melted.
- Strain potatoes and cook on low heat, stirring rapidly to dry out any remaining moisture. Turn off the heat. Slowly mash potatoes with a masher while pouring the butter and milk mixture into the pot. Pour the liquid in, then mash. Repeat until all your liquid is incorporated and the potatoes are creamy and smooth.
- Stir in the fresh herbs, salt, pepper, and Parmesan (if using). Serve hot garnished with parsley or scallions.
Notes
- Store leftovers in a sealed container for up to 3 days.
- Reheat mashed potatoes in the oven or microwave until heated through for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 2952mg | 123% |
| Potassium | 54mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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