Easy Garlic Mashed Potatoes
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5.0
3 reviews
Excellent
Easy Garlic Mashed Potatoes
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This recipe for Garlic Mashed Potatoes is quite simple and easy to follow. It only requires a few basic ingredients readily available in most kitchens. The dish can be easily prepared within minutes, making it an ideal choice for busy weeknights. Plus, the leftovers can be easily refrigerated and enjoyed for up to 2 days.
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Ingredients
- 4 pounds Yukon Gold , Russet potatoes, or Red Potatoes, scrubbed but unpeeled
- 12 fresh garlic cloves , smashed
- 1-½ cups heavy cream or half and half
- ½ cup of cooking water or heavy cream
- 12 tablespoons unsalted butter , divided
- 1-½ to 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Chives for serving , if desired
Instructions
- Peel the potatoes cut them into 1-inch cubes, and place them in a large pot of boiling water. Add the Garlic and simmer uncovered for 10 to 15 minutes until the potatoes are tender.
- Drain the potatoes and garlic well, reserving ½ cup of the cooking water. Return the potatoes and garlic to the same pot, and stir over low heat until potatoes are thoroughly dried, about 1 minute.
- Remove from heat, and add the butter to the pot —season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper or adjust to taste and mash with a potato masher until smooth.
- Add the half and half and cooking water in stages until the ingredients are well-incorporated and the potatoes reach your desired consistency, then switch to a rubber spatula to smooth any remaining pockets. Taste and adjust the seasoning as needed.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well.
- To keep hot until ready to serve, transfer to a serving bowl, dot top with butter, cover tightly and keep in a warm place, like the microwave. Potatoes will stay hot for at least 30 minutes. Place the covered bowl in a pan holding about an inch of gently simmering water to keep it longer. Before serving, mix well.
- Store the leftover garlic mashed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat the mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until the mashed potatoes reach the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
- Store the leftover garlic mashed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat the mashed potatoes in a heavy-bottomed pot over medium heat, often whisking, until warm; whisk in additional heavy cream, half and half, milk or chicken broth, or a combination and a few pats of butter until the mashed potatoes reach the desired consistency. Alternatively, you can microwave until the potatoes are hot, stirring halfway through the reheating time.
- Make Ahead
- Make Ahead
- Garlic Mashed Potatoes can be made a day ahead, covered, and refrigerated for up to 2 days.
- Garlic Mashed Potatoes can be made a day ahead, covered, and refrigerated for up to 2 days.
- How to Freeze
- How to Freeze
- It is not advisable to freeze homemade garlic mashed potatoes; the structure will break down.
- It is not advisable to freeze homemade garlic mashed potatoes; the structure will break down.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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