A quick, simple garlic mashed potatoes recipe loaded with butter, garlic, and rich heavy cream. It’s the perfect, comforting side dish for any entree.
It’s been a busy couple of months for us food bloggers. Starting in October and lasting through January are the busiest times for us at Berly’s Kitchen.
Multiple holidays and increases in website traffic and video work keep us moving and grooving throughout the 4 month span.
Of course, the money is great, but I still look forward to the coming months. Usually, we can even fit a vacation in, provided we plan accordingly.
Another thing we can do is share more refresher posts. You know the ones I’m talking about, right?
Old posts that need a fresh coat of paint. Today’s offering happens to be one of those recipes. A few years back we used to belong to a recipe swap club.
Kim would make another blogger’s recipe and post it to our site.
The same blogger would take one of ours’ and share it with his or her audience. This garlic mashed potatoes recipe was one of my favorite swaps.
Today’s post is a recreation of the Olive Blogger’s Perfect Garlic Mashed Potatoes. The name says it all, and I can honestly say, I prefer her side dish to my Parmesan cheese mashed potatoes.
In addition to this recipe, we also made some easy banana muffins and a slow cooker applesauce. So, if you’re interested in the other recipe swaps, then click on those links.
In the meantime, how about we make a garlic mashed potatoes recipe?
Garlic Mashed Potatoes Recipe Instructions:
First, begin with all the prep work. Start by, filling a large, heavy-bottomed stockpot with water and seasoning it generously with salt.
Wash the potatoes and scrub away any dirt and debris. Peel and cut the potatoes into 1-inch cubes, and chop the garlic into small pieces.
Next, place the diced potatoes and the garlic into the pot of water and bring to a boil. Let the everything cook until taters are fork-tender.
Then, while the potatoes cook, go ahead and combine the butter and cream in a small saucepan. Heat the mixture over low heat until the butter melts.
Stir the cream and butter together, then remove the pan from the heat and set it aside.
After your potatoes have finished cooking, drain the water. However, it might be a good idea to reserve about a cup of the salted water.
Just in case the mashed potatoes need extra moisture. We’re getting close to the end of the recipe. There are only about two (2) steps left.
Now, using a hand mixer or a potato masher, blend together the potatoes and cream mixture. If needed, add the reserved salted water a little at a time until the garlic mashed potatoes are creamy enough for you.
Last, taste the potatoes and add salt and pepper as needed. Other than that, simply garnish with parsley, and serve.
Garlic Mashed Potatoes Recipe Tips:
- To save time on the recipe you can toss in whole peeled garlic cloves. You don’t have to chop them if you don’t wish to. Also, feel free to leave the skins on the potatoes. As long as they’re properly washed, I don’t see any issues with eating potato skins.
- Want to add more flavor? Well, consider caramelizing some Spanish onions. Simply slice 1/2-cup of onions and saute them in butter in a medium skillet over medium heat (10-12 minutes). Or, until they turn a caramel color. Once the potatoes are mashed, garnish them with the saute’d onions.
- If you want to reduce the calories and fat in the dish, try substituting milk for the heavy cream. Another option is to switch out the butter and cream mixture with chicken or vegetable stock. You’ll still get a lot of flavor at a fraction of the calories.
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- 3 pounds russet potatoes peeled and cubed
- 6 garlic cloves peeled and chopped
- ⅔ cup heavy cream
- ½ cup unsalted butter
- 1 tablespoon freshly chopped parsley for garnish
- Salt and pepper
- Fill a large stockpot with water and season generously with salt.
- Place the potatoes and garlic into the pot of water and bring to a boil.3 pounds russet potatoes6 garlic cloves
- While the potatoes cook, place the butter and cream into a small saucepan over low heat. Continue heating until butter melts, stir cream and butter together. Remove from heat and set aside.⅔ cup heavy cream½ cup unsalted butter
- When potatoes are fork-tender, drain all the water reserving 1 cup.
- Use a hand mixer or potato masher to mix the potatoes and cream mixture. Add the reserved water if the potatoes are too dry or not creamy enough. Add salt and pepper to taste.
- Garnish with fresh parsley (or extra butter) and serve.1 tablespoon freshly chopped parsley