best mashed potatoes recipe
The Best best mashed potatoes recipe
What I love most about this recipe is how simple it is without sacrificing flavor. I use Yukon Gold potatoes because they’re naturally buttery and hold their shape well, but they still mash up smooth and fluffy. I keep the skins on for extra fiber and a little texture, which also means less work for me. A splash of warm milk, a generous pat of butter, and just the right amount of salt bring it all together without any fuss. And let’s be real—anything that gets my kids to eat more vegetables without a fight is a win in my book.
Beyond being delicious, these mashed potatoes are actually a pretty balanced side dish. Potatoes are packed with potassium, vitamin C, and even a little protein, especially when you leave the skins on. Using whole milk adds calcium, and while butter isn’t exactly a health food, a little goes a long way in making the dish satisfying. I’ve also found that when I serve them with something like roasted chicken or grilled fish, the meal feels hearty but not heavy. It’s the kind of dish that makes weeknights easier and special occasions feel just a little more special.
Creamy Garlic Mashed Potatoes
This classic mashed potatoes recipe delivers ultra-creamy, buttery, and flavorful results with a hint of garlic. Perfect as a side dish for any meal, these potatoes are rich, smooth, and irresistibly delicious.
🥘Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/2 cup (120ml) whole milk, warmed
- 6 tbsp (85g) unsalted butter, softened
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 4 cloves garlic, minced
- 2 tbsp (30ml) heavy cream
👨🍳Directions
-
1
Place the peeled and chopped potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt. -
2
Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain well in a colander. -
3
While the potatoes are cooking, heat the heavy cream in a small saucepan over low heat. Add the minced garlic and simmer gently for 2-3 minutes, stirring occasionally, until fragrant. Remove from heat and set aside. -
4
Return the drained potatoes to the pot and place over low heat for 1-2 minutes to evaporate any excess moisture. -
5
Mash the potatoes using a potato masher or ricer until smooth. Add the softened butter, warmed milk, Parmesan cheese, salt, and pepper. Mix well until fully combined. -
6
Pour the garlic-infused cream into the potatoes and stir until creamy and well incorporated. Taste and adjust seasoning if needed. -
7
Transfer the mashed potatoes to a serving bowl, garnish with a pat of butter or extra Parmesan if desired, and serve immediately.
🔧Equipment
- Large pot
- Colander
- Potato masher or ricer
- Mixing bowl
- Small saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Mashed Potatoes Works
❓ Frequently Asked Questions About Creamy Garlic Mashed Potatoes
1. What type of potatoes are best for mashed potatoes?
The best potatoes for mashed potatoes are starchy varieties like Russet or Yukon Gold. Russets are fluffier and lighter, while Yukon Golds have a naturally buttery flavor and creamy texture. Avoid waxy potatoes like red or new potatoes, as they can make your mash gluey.
2. Should I peel the potatoes before boiling them?
Yes, peeling the potatoes before boiling is recommended for the smoothest mashed potatoes. However, if you prefer a rustic texture or extra fiber, you can leave the skins on—just scrub them well. For ultra-smooth mash, peeling is the way to go.
3. How do I prevent my mashed potatoes from becoming gluey?
To avoid gluey mashed potatoes, don’t overwork them. Boil the potatoes until tender but not falling apart, drain them well, and mash gently with a potato masher or ricer. Overmixing with an electric mixer can release too much starch, making them gummy. Also, avoid adding cold liquid—warm your dairy ingredients first.
4. What’s the best liquid to use for creamy mashed potatoes?
The best liquids for creamy mashed potatoes are warm milk, heavy cream, or a mix of both. For extra richness, you can also use half-and-half, butter, or even sour cream. Warm the liquid before adding it to the potatoes to keep them fluffy. Chicken or vegetable broth can add flavor but may thin the texture.
5. Can I make mashed potatoes ahead of time?
Yes! You can make mashed potatoes ahead of time by preparing them as usual, then transferring them to a baking dish. Dot the top with butter, cover with foil, and refrigerate for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through, stirring in a little extra warm milk or cream if needed. Alternatively, reheat in a slow cooker on low with a splash of liquid.
