Garlic Mashed Red Potatoes
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0.0
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Unrated
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Servings
6
-
Calories
262 kcal
-
Cuisine
American, Vegetarian, gluten-free
Garlic Mashed Red Potatoes
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Creamy Garlic Mashed Red Potatoes are comfort food at it's finest. Buttery red potatoes and punchy garlic are a match made in heaven. Serve it as a side dish to weeknight dinner or as part of your Thanksgiving spread.
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Ingredients
- 3 pounds red potatoes about 12 medium red potatoes, scrubbed well.
- 4 tablespoons unsalted butter cubed
- 4 small-medium garlic cloves minced (use 6 for even more flavor)
- ⅓ cup Greek yogurt 2% or full fat for best flavor
- ½ cup Half & Half see notes
- 1 teaspoon kosher salt to taste
Instructions
- Boil potatoes: Bring a large pot of water to boil. While the water is boiling, chop potatoes into quarters. Carefully add potatoes to boiling water and reduce heat to medium. Boil potatoes for about 20-25 minutes, or until potatoes are soft when pierced with a fork. Drain potatoes and remove from heat.
- Mash potatoes: In the same pot add butter, minced garlic, yogurt, ¼ cup of the half and half and salt. Use potato masher to mash down potatoes until desired consistency. At this time, add in the remaining half & half mixing until fully combined. If you want a smoother consistency for your mashed potatoes, use a handheld electric mixer.
- Serve: Serve potatoes with extra butter, fresh parsley, and even a little parmesan cheese, if desired.
Notes
- VARIATIONS: finish with fresh herbs like parsley or chives, add cheese like parmesan, Pecorino Romano, or cheddar, or make vegan mashed potatoes with dairy-free alternatives.
- GARLIC: I used 4 large garlic cloves, but you can use up to 6 cloves for extra flavor.
- HALF-AND-HALF VS MILK: You can use your favorite type of milk, including half-and-half, heavy cream, whole milk, or dairy-free milk. Whatever kind of milk you use, just make sure it is room temperature or warm (not cold).
- MAKE AHEAD: prepare the potatoes as instructed and transfer to an oven-proof serving dish 1 day in advance. On the day of serving, remove from the fridge 30 minutes before reheating. Reheat, covered, in a 300 degree F oven until warm.
- STORAGE: store in an airtight container in the fridge for 4 days. The taste and texture are generally better the first 2 days.
- FREEZE: divide them into individual portions (about 1 cup) on a parchment-lined sheet pan and freeze for a few hours. Transfer to a plastic storage bag or freezer container and freeze up to 1 month. Thaw in the refrigerator overnight before reheating.
- REHEAT: reheat on the stovetop, adding a splash of milk, cream, or chicken broth, until steamy.
Nutrition Information
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Calories
262kcal
(13%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
446mg
(19%)
Potassium
1085mg
(31%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
321IU
(6%)
Vitamin C
20mg
(22%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 446mg | 19% |
| Potassium | 1085mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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