Description
Creamy and flavorful Easy Garlic Mashed Potatoes made with tender Russet or Yukon Gold potatoes, infused with garlic in warm cream and butter for a perfectly smooth and rich side dish. Ideal for family dinners and holidays.
Ingredients
Scale
Potatoes
- 3 pounds Russet or Yukon Gold potatoes
Cream Mixture
- 3/4 cup heavy/whipping cream
- 1/2 cup butter (1 stick)
- 4 cloves garlic (minced)
- 1 teaspoon salt
- Pepper (to taste)
For Serving (Optional)
- Chopped chives and/or parsley (to taste)
Instructions
- Prepare Potatoes: Peel the potatoes or scrub them well if leaving the skins on, then cut into thirds. Place the potatoes in a pot of salted water and bring to a boil. Cook until a sharp knife easily pierces the potatoes, about 20-25 minutes.
- Warm Cream Mixture: While the potatoes are boiling, combine the cream, butter, minced garlic, salt, and pepper in a small saucepan. Warm the mixture over low heat gently to allow the garlic to infuse the cream and soften, enhancing the flavor.
- Mash Potatoes: Drain the potatoes thoroughly and return them to the pot. Slowly pour in the warm cream and butter mixture. Using a handheld potato masher, mash the potatoes until smooth and creamy but avoid over-mashing to prevent a gluey texture.
- Serve: Plate the mashed potatoes and top with extra butter if desired. Garnish with chopped chives and/or parsley for a fresh, vibrant finish.
Notes
- For creamier mashed potatoes, use Yukon Gold potatoes which have a naturally buttery texture.
- Warming the cream and garlic mixture gently infuses the garlic flavor more evenly throughout the potatoes.
- Do not over-mash the potatoes as this can release too much starch and make them gluey.
- Leaving skins on some potatoes adds texture and nutrients if preferred.
- Use fresh herbs like chives or parsley for garnish to add a pop of color and fresh aroma.
