Perfect Garlicky Mashed Potatoes are rich and creamy with hints of garlic. This side dish makes a wonderful addition to any meal.
Once a month, I participate in a Recipe Swap Club. The Recipe Swap Club is a group of food bloggers who are paired at random and have to make a recipe from the other blogger’s website. For October’s swap, I made Farfalle Tuna Salad with Mustard Yogurt Dressing from The Culinary Taste.
I have been particularly excited about November’s swap because several new members joined the group. It’s always fun to see other blogs and read the stories surrounding other people’s food. Not to mention, it’s close to the holidays, so there’s plenty of wonderful Thanksgiving and Christmas recipes to choose from.
For this month’s swap, I was asked to choose a recipe from The Olive Blogger. Melissa, the creator of The Oliver Blogger, has several great recipes on her site. I was initially drawn to her 13 Days of Christmas Baking and the Peanut Butter Pretzel Truffle Bites but decided against them.
Melissa gave me permission to adjust her recipe and leave out one of the main ingredients (pretzels), so my son who has braces could eat the truffles. At the last minute, I decided against making them because I didn’t want to change anything about those cute little candies. After another look at her site, I settled on Perfect Garlic Mashed Potatoes.
These mashed potatoes are creamy and rich with a hint of garlic and are the perfect side dish for any holiday meal.
Fill a large, heavy-bottomed stockpot with water and season generously with salt. Wash the potatoes and scrub away any dirt and debris. Cut the potatoes into 1-inch cubes, and chop the garlic into small pieces.
*Note: The original recipe did not specify whether or not to peel the potatoes, so I left the skins on. Leaving the skins is just a preference and how our family likes mashed potatoes. The recipe will work with the potatoes peeled or unpeeled.
Place the potatoes and the garlic into the pot of water and bring to a boil. Cook the potatoes until they are fork-tender. Drain the water, but reserve about a cup to use in the event the potatoes need extra moisture.
While the potatoes cook, place the butter and cream in a small saucepan and heat until it begins to steam. Do not let the mixture boil, or the cream may break (separate).
Mix and Serve:
Use a hand mixer or potato masher and mix the potatoes and cream mixture until smooth. Add the reserved liquid if the potatoes are too thick or not creamy enough, and season with salt and pepper to taste. Garnish with parsley, and serve.
- 8-10 large russet potatoes
- 5 garlic cloves or more to taste
- 2/3 cup heavy cream
- 1/2 cup unsalted butter
- Fresh parsley for garnish
- Salt and pepper to taste
Fill a large stockpot with water and season generously with salt.
Wash potatoes and remove any dirt and debris.
Cut potatoes into 1-inch cubes and roughly chop garlic.
Place the potatoes and garlic into the pot of water and bring to a boil.
While the potatoes cook, place the butter and cream into a small saucepan.
Allow the butter and cream to begin to steam but not boil.
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.
Add fresh parsley and serve.
*Potatoes should be uniform in size to ensure even cooking. *Potatoes may be peeled or unpeeled.