These creamy garlic mashed potatoes are rich, velvety, and packed with flavor. The garlic infuses the potatoes with a savory depth, while the butter and cream create a smooth, indulgent texture. Perfect as a side dish for any roast or festive meal.
Ingredients
- 2 lbs Yukon Gold potatoes (or Russet potatoes), peeled and cut into chunks
- 4 cloves garlic, smashed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- Fresh chives or parsley for garnish (optional)
Instructions
- Place the potatoes and garlic in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender.
- Drain the potatoes and garlic, then return them to the pot.
- Mash the potatoes and garlic using a potato masher or a ricer until smooth.
- In a small saucepan, heat the butter, heavy cream, and milk over low heat until the butter is melted and the mixture is warm.
- Gradually add the butter-cream mixture to the mashed potatoes, stirring until smooth and creamy.
- Season with salt and pepper to taste, then stir in the Parmesan cheese (if using).
- Garnish with fresh chives or parsley before serving.
