Garlic Mashed Potatoes

Creamy, buttery, garlic-y… what else can I say? The perfect side for Thanksgiving or any other hearty home-cooked meal.

I like to use Yukon Gold potatoes (whenever possible) for any mashed potato recipe. They have just the right amount of starch, giving the end result the perfect texture.

I like to start by getting the washing and peeling of the potatoes out of the way — does anyone actually enjoy this step? Here, I use yellow potatoes for a better texture and their slightly buttery flavor. You can always place the peeled potatoes in cold water to prevent them from browning.

Then, peel and mince the garlic cloves and cook them in some olive oil on the stovetop until they are very lightly browned. Set the pan aside and allow the garlic to continue cooking in the delicious now-garlic-infused olive oil.

Meanwhile, place the peeled potatoes in a large pot of slightly salted water, bring it to a boil, and cook the potatoes for about 15 to 20 minutes, until they are tender and can be easily pierced with a fork. Drain the water from the pot.

The next steps can be done by hand, but I actually like to use my stand mixer to give myself a break. Transfer the potatoes to a stand mixer (or bowl), add in the garlic and garlic-infused olive oil, and mash them until well combined. Add in the butter, salt, pepper, and cream (or milk) and mix until the potatoes are smooth and creamy.

Taste the potatoes to make sure they are perfectly seasoned — and, because, by this point they will look too delicious not to taste! Serve hot.

Garlic Mashed Potatoes Creamy, buttery, garlic-y… what else can I say? The perfect side for Thanksgiving or any other hearty home-cooked meal. 5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 people

Category Savory

Ingredients

  

1x2x3x

• 3 pounds (about 10 medium-sized) Yukon Gold potatoes, washed and peeled
• 6 cloves of garlic, peeled and minced
• ¼ cup extra virgin olive oil
• 2 Tbsp unsalted butter, softened
• 1 tsp kosher salt
• 1 tsp ground black pepper
• ¼–⅓ cup heavy cream, half-and-half, or milk

Instructions

• Wash and peel potatoes. Peel and mince garlic cloves.
  3 pounds (about 10 medium-sized) Yukon Gold potatoes, washed and peeled

  6 cloves of garlic, peeled and minced
• In a small saucepan on low heat, heat olive oil and cook minced garlic until very lightly browned (about 5 minutes). Set aside. The garlic will continue to cook in the now-garlic-infused olive oil.
  ¼ cup extra virgin olive oil
• Meanwhile, place peeled potatoes in a large pot of slightly salted water, bring to a boil, and cook until potatoes are tender and can easily be pierced with a fork (about 15 to 20 minutes). Drain the water from the pot.
• Transfer potatoes to a stand mixer (or bowl), add in the garlic and garlic-infused olive oil, and mash them until well combined.
• Add butter, salt, pepper, and cream (or milk). Mix until the potatoes are smooth and creamy.
  2 Tbsp unsalted butter, softened

  1 tsp kosher salt

  ¼–⅓ cup heavy cream, half-and-half, or milk

  1 tsp ground black pepper
• Taste potatoes and check for proper seasoning. Serve hot.