Description
Ultra-creamy, buttery garlic mashed potatoes with the perfect smooth texture and rich, comforting flavor. This easy recipe uses simple ingredients and foolproof techniques to create restaurant-quality mashed potatoes that pair perfectly with any main course.
Ingredients
Scale
For the Potatoes:
- 3 pounds russet potatoes (about 5–6 large potatoes)
- 4–6 garlic cloves, peeled and left whole
- 1 tablespoon salt (for cooking water)
- 6 tablespoons unsalted butter, softened
- ½ cup heavy cream, warmed
- Salt and freshly ground black pepper, to taste
For Garnish (Optional):
- 2 tablespoons fresh chopped chives or parsley
- Extra pat of butter
- Additional freshly ground black pepper
Instructions
- Prepare the Potatoes: Peel the potatoes using a vegetable peeler, removing all the skin. Rinse under cold water. Cut each potato into evenly-sized chunks, about 1½ to 2 inches. Uniform size ensures even cooking—smaller pieces cook faster while larger pieces may remain hard in the center.
- Boil the Potatoes and Garlic: Place the cut potatoes and whole peeled garlic cloves in a large pot. Cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water—this seasons the potatoes from within. Bring to a boil over high heat, then reduce heat to medium and maintain a steady simmer. Cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. They should break apart easily with no resistance in the center.
- Drain Thoroughly: Pour the potatoes and garlic into a colander and let them drain for 2-3 minutes. This step is crucial—excess water will make your mashed potatoes thin and watery. Shake the colander gently to remove as much moisture as possible. For extra-dry potatoes, return them to the empty pot and place over low heat for 30-60 seconds to evaporate any remaining water, stirring gently.
- Warm the Cream: While the potatoes drain, warm the heavy cream in a small saucepan over low heat or in the microwave for 30-45 seconds. Warm cream incorporates more smoothly and helps keep the potatoes hot. Don’t let it boil—just warm until steamy.
- Mash the Potatoes: Return the drained potatoes and garlic to the pot or transfer to a large mixing bowl. Using a potato masher, ricer, or food mill, mash the potatoes until no large lumps remain. For the smoothest texture, use a ricer—it creates incredibly fluffy, lump-free potatoes. If using a masher, work in an up-and-down motion, pressing and turning until desired consistency is reached.
- Add Butter First: Add the softened butter to the mashed potatoes and stir or fold gently with a wooden spoon until the butter is completely melted and incorporated. The butter coats the starch molecules and prevents the potatoes from becoming gluey. This step also adds richness and flavor.
- Add Cream Gradually: Pour in the warmed heavy cream gradually, stirring gently to incorporate. Start with about ⅓ cup and add more until you reach your desired consistency. Some people prefer thicker, stiffer mashed potatoes while others like them looser and creamier. You can always add more cream, but you can’t take it away, so add conservatively.
- Season to Taste: Taste the mashed potatoes and season with additional salt and freshly ground black pepper as needed. The amount will depend on how salty your cooking water was and personal preference. Be generous—proper seasoning is what separates good mashed potatoes from great ones.
- Serve Immediately: Transfer the garlic mashed potatoes to a serving bowl. Make a small well in the center and add a pat of butter, letting it melt decoratively. Garnish with fresh chopped chives or parsley and a few grinds of black pepper if desired. Serve hot while the butter is still melting.
Notes
- Potato Choice: Russet potatoes create the fluffiest texture, while Yukon Golds are creamier with a buttery flavor. Both work beautifully in this recipe.
- Don’t Over-Mix: Once you add the cream, stir gently and minimally. Over-mixing or using an electric mixer activates the starch and creates gluey, gummy potatoes.
- Make Them Richer: For ultra-decadent potatoes, add 2-4 ounces of cream cheese or ½ cup sour cream along with the butter.
- Garlic Intensity: Boiling garlic with the potatoes creates mild garlic flavor. For stronger flavor, roast whole garlic bulbs separately and squeeze the soft cloves into the mashed potatoes.
- Keep Warm: If not serving immediately, keep potatoes warm in a slow cooker on low setting, adding a splash of cream if they thicken up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About ¾ cup
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 42mg