Delicious creamy garlic mashed potatoes made with red potatoes, fresh garlic, butter, and cream. This easy creamy garlic mashed potatoes recipe is perfect for a weeknight’s dinner, holidays and parties.
A perfect side dish that would soon become a favorite in your home. Learn how to make the best garlic mashed potatoes with this easy recipe.
Homemade mashed potatoes are one of the most popular meal staples in every home. There is a divided opinion on what makes a good mash at mine but one thing we all agree on is how this easy garlic mashed potato is the best.
We love it so much and it makes an appearance on our table on Sundays when we have Roast or weeknights served with the good ol’ banger and mash. It is simple to make, creamy, buttery, and flavor packed with garlic.
What Makes This Easy Creamy Garlic Mashed Potatoes the Best Mashed Potatoes?
- It is easy to make and only requires a few ingredients
- You can make good mashed potatoes with just salt, butter and pepper but with the infusion of garlic flavour, you would never go back to your old ways. The addition of Garlic takes these classic mashed potatoes from 10 to 100. If you are not a fan of fresh garlic in your meal, then roasted garlic would work just fine.
- I make roasted garlic mashed potatoes when I don’t fancy fresh garlic. The garlic flavour is not overpowering, it is subtle and that makes it perfect if you are not a fan of fresh garlic smell. I went through an obsession with it and I always have some in my fridge.
- It is a perfect side dish that can grace any occasion. This creamy garlic mashed potatoes is restaurant quality.
- These perfect mashed potatoes can be made ahead of time and reheated on the day of use.
What Is The Best Potatoes To Use.
I have used red skin potatoes also known as Desiree in the UK. It is floury, starchy, and waxy. Maris Piper is also great too and it is the most commonly used. Other alternatives to these depending on where you live are russet potatoes and Yukon gold potatoes. You may leave the skin on the potatoes If you want, for extra texture.
Ingredients for easy creamy garlic mashed potatoes
Potatoes: I used Desiree
Butter: For good measures, after all, what’s a good mash without butter. In fact, lots of it
Fresh garlic: 4 large cloves, substitute with roasted garlic then garlic powder if you can’t source the former. If all fails i.e if you don’t have any of the type of garlic mentioned, use garlic-infused olive oil.
Double cream (heavy cream): substitute with sour cream
Cream cheese: This is completely optional but why not. When I make creamy mashed potatoes, I don’t do half measures, I go all in!
Salt and pepper: It is important to boil the potatoes with salt just as you would when boiling spaghetti.
Chives: to garnish and for extra flavour
How To Make Creamy Garlic Mashed Potatoes
Bring the potatoes and garlic to boil until tender when pierced with a fork, drain and set aside. This should be about 15 to 20 minutes
Mash the potatoes, with softened butter, cream cheese and hot cream until desired consistency is achieved.
Check for salt and pepper and adjust accordingly.
What To Serve With Creamy Mashed Potatoes
This side dish is perfect with any meat or seafood. You may serve mashed potatoes with stove top chicken thighs, sausages, baked chicken, honey garlic salmon. Your plate won’t be complete without some steamed vegetables like this stovetop broccoli or roasted broccoli and cauliflower.
What Can I Use To Mash Potatoes
My go-to for equipment for mashing potatoes is the good old hand masher (potato masher). I have an electronic potato masher but I get too lazy putting it together to use so I go for a hand masher instead. It gives me the right constituency I love, perfectly textured and not gummy and gluey in any way.
Other equipment used are hand mixers, potato ricers this is sworn by to make the best mash potatoes, but I beg to disagree. The food processor is another way, but I won’t be caught using it. Oh, it can be whipped too but just like the others, hand masher wins all the time as this method doesn’t break down the starch in the potatoes.
Can I Make Mashed Potatoes In Pressure Cooker / Instant Pot
Yes, you can make mashed potato in the instant pot pressure cooker, here is a simple recipe for how to do it. You can also use a slow cooker too.
Can I Make Mashed Potatoes Ahead
If you would be making these mashed potatoes ahead, Mash it without butter, cream, or any other add-ins. Keep in the fridge for up to 3 days in an airtight container. On the day of use, bring the cream/milk/butter to boil or use a microwave. Transfer to a saucepan and stir to combine over medium-low heat. Take it off the heat and serve as desired.
Use leftover mashed potatoes to make some delicious mashed potato balls
Tips For Making The Best Mashed Potatoes
- Hot milk / cream all the way: This can be done over the stovetop or in a microwave
- Drain the potatoes well before adding butter, hot cream and any other add-ins
- Boil the potatoes with cold water and salt, this helps the potatoes cook evenly and tasty.
- Cut potatoes into equal sizes so it cooks evenly.
- Make a low-fat healthy version by using skimmed milk, low-fat butter and crème Fraiche.
More mashed potato recipes you will love
Creamy Garlic Mashed Potatoes
Equipment
- potato masher or potato ricer
Ingredients
- 1 kg potatoes Desiree, Russet or Yukon Gold
- 3 tablespoons butter softened
- 3 tablespoons cream cheese softened
- 4 large garlic cloves smashed or roughly chopped
- 1 cup heavy cream or as needed
- black pepper to taste
- 1 tablespoon salt to boil potatoes and season mashed potatoes
Instructions
- Peel the potatoes and cut into halves or quarters, ensuring they are the same size, so they cook evenly. Add the potato pieces and roughly chopped garlic to a saucepan, cover with cold water, salt and bring to boil for about 15 minutes until tender or when a fork pierces the potatoes with no resistance.
- Drain the potatoes well in a colander. Transfer the drained potatoes to the now dried saucepan. Warm the cream in the microwave until hot. add the softened butter, cream cheese to the potatoes then pour the hot cream over the potatoes. Using a potato masher (hand masher), mash the potatoes well until creamy and desired texture is achieved. Add more cream or milk if need be and season with salt and pepper. Serve along with mains of choice.
Notes
- Hot milk / cream all the way: This can be done over the stovetop or in a microwave
- Drain the potatoes well before adding butter, hot cream and any other add-ins
- Boil the potatoes with cold water and salt, this helps the potatoes cook evenly and tasty.
- Cut potatoes into equal sizes so it cooks evenly.
- Make a low-fat healthy version by using skimmed milk, low-fat butter and crème Fraiche.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Tricia says
Exactly what I was looking for. Just added some chicken stock for depth. Thanks!!
Gabriela says
Love your recipes! They work 100% every time 🙂
EM says
Delicious!