Garlic Mashed Potatoes

Name: Garlic Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 lb Yukon Gold potatoes peeled and cut into 1½-inch chunks; 6 cloves garlic peeled and smashed; 6 tbsp unsalted butter cut into pieces, room temperature; 0.75 cup heavy cream warmed; 0.25 cup whole milk warmed; 1.5 tsp kosher salt plus more for the cooking water; 0.5 tsp black pepper freshly ground; 2 tbsp fresh chives thinly sliced; 1 tbsp unsalted butter for serving on top

Side45 min6 servingsEasy

About this recipe

Creamy, buttery garlic mashed potatoes made the classic way — with roasted or simmered garlic, real butter, and warm cream. This reliable, crowd-pleasing recipe delivers silky, fluffy mashed potatoes with a rich garlic flavor every time. Perfect as a weeknight side or a holiday showstopper.

Instructions

1
Place the yukon gold potatoes chunks and smashed garlic cloves in a large pot. Cover with cold water by at least 1 inch and add a generous pinch of kosher salt (about 1 tablespoon). Starting in cold water ensures the potatoes cook evenly all the way through.
2
Bring the pot to a boil ^[over high heat], then reduce to a steady simmer. Cook until the yukon gold potatoes are completely tender and a fork slides in with no resistance, about 18–22 minutes.
3
While the potatoes cook, warm the heavy cream and milk together in a small saucepan ^[over low heat], or microwave in a measuring cups for about 60 seconds.
4
Drain the yukon gold potatoes and garlic thoroughly in a colander, then return them to the hot pot. Shake the pot ^[over low heat] for 1–2 minutes to evaporate any remaining moisture.
5
Use a potato masher or ricer to mash the yukon gold potatoes and garlic together until smooth. If using a ricer, pass the garlic through separately or mash it first with a fork. Avoid using an electric mixer or blender — over-working releases too much starch and makes the potatoes gluey.
6
Add the room-temperature butter pieces and stir them in with a wooden spoon or spatula until fully melted and incorporated.
7
Pour in the warm heavy cream and milk gradually, stirring gently after each addition, until the potatoes reach your desired consistency. Add a splash more warm milk if you prefer them looser. Season with 1½ teaspoons kosher salt and freshly ground black pepper, then taste and adjust.
8
Transfer to a warm serving bowl. If desired, make a small well in the center and add a pat of butter. Garnish with fresh chives and an extra crack of black pepper. Serve immediately.

Garlic Mashed Potatoes

Side45 min6 servingsEasy

About this recipe

Instructions

1
Place the yukon gold potatoes chunks and smashed garlic cloves in a large pot. Cover with cold water by at least 1 inch and add a generous pinch of kosher salt (about 1 tablespoon). Starting in cold water ensures the potatoes cook evenly all the way through.
2
Bring the pot to a boil ^[over high heat], then reduce to a steady simmer. Cook until the yukon gold potatoes are completely tender and a fork slides in with no resistance, about 18–22 minutes.
3
While the potatoes cook, warm the heavy cream and milk together in a small saucepan ^[over low heat], or microwave in a measuring cups for about 60 seconds.
4
Drain the yukon gold potatoes and garlic thoroughly in a colander, then return them to the hot pot. Shake the pot ^[over low heat] for 1–2 minutes to evaporate any remaining moisture.
5
Use a potato masher or ricer to mash the yukon gold potatoes and garlic together until smooth. If using a ricer, pass the garlic through separately or mash it first with a fork. Avoid using an electric mixer or blender — over-working releases too much starch and makes the potatoes gluey.
6
Add the room-temperature butter pieces and stir them in with a wooden spoon or spatula until fully melted and incorporated.
7
Pour in the warm heavy cream and milk gradually, stirring gently after each addition, until the potatoes reach your desired consistency. Add a splash more warm milk if you prefer them looser. Season with 1½ teaspoons kosher salt and freshly ground black pepper, then taste and adjust.
8
Transfer to a warm serving bowl. If desired, make a small well in the center and add a pat of butter. Garnish with fresh chives and an extra crack of black pepper. Serve immediately.