Easy Garlic Mashed Potatoes Recipe

I love how these garlic mashed potatoes blend creamy Yukon Gold potatoes with the perfect mix of butter, garlic, milk, and cream, creating a rich side dish that elevates any meal. The delightful combination of textures and flavors makes each bite nostalgic, comforting, and satisfying as I embrace gourmet comfort.

I love cooking easy garlic mashed potatoes because they give you a perfect balance of creamy texture and bold flavor. I start off with 2 lbs of Yukon Gold potatoes which are excellent for mashed potatoes because they are naturally buttery and full of potassium.

Then I add 6 garlic cloves that i smash to release their natural antioxidants and flavor. I heat up 1/2 cup of unsalted butter along with 1/2 cup of whole milk and 1/4 cup heavy cream to make the potatoes extra creamy and rich.

I always season with about 1 tsp of salt and freshly ground black pepper to taste. This recipe creates a restaurant quality side dish thats both nutritious and satisfying.

The combination of ingredients not only gives you a hearty dish thats packed with vitamins but also an amazingly comforting taste that makes it one of my all-time best mashed potato recipes.

Why I Like this Recipe

1. I really love how creamy and buttery these mashed potatoes turn out, it always feels like a treat and reminds me of home cooking.
2. I like how easy it is to make, you just boil the potatoes with garlic, mash them up and mix in the warm milk and cream. Its simple steps make it a go-to recipe even when I’m in a rush.
3. The garlic flavor really kicks it up a notch for me, giving a tasty zing to an otherwise ordinary side dish.
4. I also appreciate how versatile it is, because I can serve it with almost any meal and it never disappoints.

Ingredients

Ingredient Quantities

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 6 garlic cloves, peeled and smashed
• 1/2 cup unsalted butter (about 1 stick)
• 1/2 cup whole milk, warmed
• 1/4 cup heavy cream, warmed
• Salt to taste (around 1 tsp)
• Freshly ground black pepper to taste

How to Make this

1. First peel the potatoes and cut them into chunks, then put them in a big pot with enough salted water to cover them along with the smashed garlic cloves.

2. Bring the water to a boil and let it cook for about 20 minutes, or until the potatoes are really tender.

3. While your potatoes are cooking, put the whole milk and heavy cream in a small saucepan and warm them up over low heat.

4. Once the potatoes are fork tender, drain them well in a colander and return them back to the pot.

5. Add the butter to the hot potatoes so it melts into them.

6. Start mashing the potatoes and garlic mixture with a potato masher, keeping some texture if you like a bit of chunkiness.

7. Slowly pour the warm milk and cream blend into the mashed potatoes while stirring to get everything nice and smooth.

8. Taste and then season with salt and freshly ground black pepper as needed.

9. Give everything a good mix until the potatoes are creamy and all the flavors are combined.

10. Serve your garlic mashed potatoes hot and enjoy this awesome, restaurant-quality side dish!

Equipment Needed

1. A large pot to boil the potatoes with garlic
2. A vegetable peeler to remove the potato skins
3. A knife and cutting board for chopping the potatoes into chunks
4. A colander to drain the potatoes after boiling
5. A small saucepan for warming the whole milk and heavy cream
6. A potato masher to mash the potatoes and garlic
7. Measuring cups and spoons to get the right amounts of butter, milk, and cream
8. A stirring spoon to mix the mashed potatoes with the warm milk blend

FAQ

• Q: Can I make these mashed potatoes ahead of time?
  
  A: Yes you can make them ahead of time. Just store in an airtight container in the fridge and reheat on low heat on the stove. You might need a splash more milk if they get too thick.
• Q: Why do we use Yukon Gold potatoes for this recipe?
  
  A: Yukon Gold potatoes mash really smooth and have a naturally creamy texture even before adding the butter or cream.
• Q: Is it necessary to smash the garlic cloves?
  
  A: Smashed garlic helps release its flavor into the pot, giving you a more even garlic taste over chopping them into small pieces.
• Q: Can I substitute heavy cream if I dont have any?
  
  A: Sure thing. You can just use extra whole milk though the dish might not be as rich as with cream.
• Q: How do I get that super smooth mashed potato texture?
  
  A: The trick is to boil the potatoes until they’re really tender and then add the warmed milk and butter gradually while mashing. This helps avoid lumps and makes them creamer.

Easy Garlic Mashed Potatoes Recipe Substitutions and Variations

• For the Yukon Gold potatoes you can use russet potatoes if you’re looking for a slightly different texture, but it still tastes great.
• If garlic cloves are hard to find, try using pre-minced garlic or even a garlic paste, just remember to use a bit less since it’s stronger.
• Instead of unsalted butter, you can use salted butter but be sure to cut down on the salt in the recipe.
• If you don’t have whole milk, any full fat milk will do, or simply mix a little cream with water as a substitute.
• Heavy cream can be swapped with sour cream for a tangier twist or even coconut cream if you want a unique flavor.

Pro Tips

1. Try using dairy that’s warmed up to about the same temperature as your potatoes after draining to help keep everything smooth and lump-free instead of ending up with clumpy mashed potatoes.
2. After you drain the potatoes, let them sit in the pot for a couple minutes so the extra moisture can steam off- this extra step helps in preserving that perfect creamy texture.
3. If you want to amp up the garlic flavor, consider roasting the garlic instead of just boiling and smashing it – roasted garlic adds a deeper, slightly sweeter flavor that really makes the dish pop.
4. Be careful not to overwork the potatoes when mashing them because it can turn them gluey; a gentle hand and a few short pulses with a masher gives you that chunky yet creamy consistency.