Description
These Garlic Mashed Potatoes are creamy, dreamy, and irresistibly good, featuring tender potatoes blended with roasted garlic, butter, and heavy cream for the perfect comforting side dish.
Ingredients
Scale
Potatoes and Aromatics
- 2 pounds potatoes, peeled and quartered
- 6 cloves garlic, peeled
Dairy
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream
Seasonings
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped chives (for garnish)
Instructions
- Prepare the potatoes and garlic: In a large pot, place the quartered potatoes and peeled garlic cloves. Cover them with cold water and add 1 teaspoon of salt to season the cooking water.
- Cook until tender: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes or until the potatoes and garlic are fork-tender.
- Drain and dry: Drain the potatoes and garlic thoroughly, then return them to the pot over low heat. Let them stay on the heat for about 2 minutes, stirring occasionally, to evaporate any excess moisture.
- Add butter and cream: Incorporate the unsalted butter and heavy cream into the potato and garlic mixture. Mash everything together until smooth and creamy, ensuring the garlic is evenly distributed.
- Season and garnish: Taste and season the mashed potatoes with additional salt and freshly ground black pepper as needed. Stir in the chopped chives to add a fresh, mild onion flavor. Serve warm.
Notes
- For extra flavor, you can roast the garlic before adding it to the potatoes.
- Adjust the amount of heavy cream for preferred consistency—from thicker to creamier.
- Use a potato masher or a ricer for the smoothest texture.
- Butter and cream can be substituted with milk and olive oil for a lighter version.
- Chives are optional but provide a nice fresh touch; green onions also work well.
