creamy mashed potatoes recipe
The Best creamy mashed potatoes recipe
I love this recipe because it’s not just delicious—it’s also a great way to get some good nutrients into my family without them even realizing it. Potatoes are packed with potassium, vitamin C, and fiber, especially when you leave the skins on (which I always do for extra texture and nutrition). The butter and milk add healthy fats that keep everyone full and satisfied, and if you’re feeling fancy, you can even stir in some roasted garlic or fresh herbs for extra flavor. It’s one of those dishes that never fails to make a meal feel complete, whether I’m serving it alongside roasted chicken or just piling it high with gravy for a cozy dinner.
Creamy Garlic Mashed Potatoes
Indulge in this rich and velvety mashed potatoes recipe, infused with garlic and butter for a comforting side dish. Perfect for holidays or weeknight dinners, these potatoes are smooth, flavorful, and irresistibly creamy.
🥘Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic, minced
- ½ cup (120ml) whole milk or heavy cream, warmed
- ½ cup (115g) unsalted butter, softened
- ½ cup (50g) grated Parmesan cheese (optional)
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
- ¼ tsp ground nutmeg (optional)
👨🍳Directions
-
1
Place the peeled and cubed potatoes in a large pot. Cover with cold water by about 1 inch and add a 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, warm the milk or cream in a small saucepan over low heat until steaming (do not boil). Add the minced garlic to the warm milk and let it infuse for 5 minutes. -
4
Return the drained potatoes to the pot and mash them with a potato masher or ricer until smooth. Add the softened butter, salt, pepper, and nutmeg (if using). Mix well. -
5
Gradually pour in the warm garlic-infused milk while stirring continuously until the potatoes reach your desired creaminess. Add the Parmesan cheese (if using) and mix until fully incorporated. -
6
Taste and adjust seasoning with more salt or pepper if needed. Serve immediately while hot.
🔧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. Can I make mashed potatoes ahead of time?
Yes! You can prepare mashed potatoes up to two days in advance. Store them in an airtight container in the refrigerator. When ready to serve, reheat them in a saucepan with a splash of milk or cream over low heat, stirring frequently until warmed through. You may need to add a little extra butter or liquid to restore their creamy texture.
2. What’s the best type of potato for creamy mashed potatoes?
Russet or Yukon Gold potatoes are ideal for creamy mashed potatoes. Russets have a high starch content, which makes them fluffier, while Yukon Golds have a naturally buttery flavor and a slightly waxy texture that holds up well to mashing. Avoid waxy potatoes like red or new potatoes, as they can result in a gummy texture.
3. How do I fix mashed potatoes that are too thin or watery?
If your mashed potatoes are too thin, try one of these fixes:
– Cook them uncovered on low heat, stirring constantly, to evaporate excess liquid.
– Mix in a small amount of instant mashed potato flakes to thicken them.
– Add a pat of cold butter or a spoonful of cream cheese to absorb moisture and add richness.
4. Can I make mashed potatoes without dairy?
Absolutely! For dairy-free mashed potatoes, substitute the butter and milk with alternatives like:
– Olive oil, coconut oil, or vegan butter
– Unsweetened almond milk, oat milk, or coconut milk (use full-fat for creaminess)
– Vegetable broth for added flavor
You can also stir in roasted garlic, nutritional yeast, or herbs for extra depth.
5. Why do my mashed potatoes turn out gluey or sticky?
Gluey mashed potatoes usually happen when the potatoes are overworked or overcooked. To avoid this:
– Don’t overmix—use a potato masher or ricer instead of a food processor.
– Drain the potatoes well after boiling and let them sit for a minute to evaporate excess moisture.
– Add warm (not cold) dairy ingredients gradually to prevent shocking the potatoes.
